I have a list of food resolutions for 2011.
I know, who does that?
Anyways, one of the items on the list is to make macarons!
Well at least I didn’t write down “successfully make macarons.”
What a disaster. I hate macarons and the French for their baking concoction.
Ugh, no I don’t hate the French and I love macarons.
Here’s how it went down:
For starters, I did not use a scale. BUT before you throw your hands up and point fingers, when I was doing my macaron research on other blogger’s attempts, the Martha Stewart version (provided in cups and not ounces) proved to be successful for many. So I thought it was possible.
I was feeling confident when I started to whip up my egg whites. I had read BraveTart’s Top 10 Macaron Myths so I was not obsessed with aging the egg whites or waiting to mix in the sugar. I started off with the sugar, salt and egg whites in my stand mixer. And it came out beautiful:
|Adding in the pumpkin spice to make these macarons for Halloween.|
That’s when I got too smug thinking this would actually be easy.
Folding the almond-powdered sugar mixture into the egg whites was a work out! My right arm is still sore.
When it came time to pipe, I was having a hard time making even circles on the silicone liner. Then came the slamming and resting of the pan. I popped the tray into a 350 degree F oven wedging a wooden spoon at the oven door to keep it ajar.
Moment of truth…
|Some have feet but they all turned out pretty crappy.|
You can see some come out darker than others. I will need to calibrate my oven…
|And my next batch didn’t have feet at all – @#$!|
So that was my night. Pretty frustrating.
I did however salvage the egg yolks to make chocolate pudding. Also from Martha Stewart. It is in my fridge now chilling. I’m looking forward to something coming out right!
I will attempt macarons again. Perhaps when my scale comes.