I have finally achieved greatness! Well, maybe not on that level but I feel ecstatic and its all because of this little guy. My brand new oven thermometer.
My oven is old. Real old. I could even describe my oven as a relic. It’s a burnt-reddish-orange color and has wood paneling slapped all over. One of my burners is broken but other than that I thought I had a great oven. I mean it heats up so fast. It also matches with my dishwasher and fridge (haha)!
I pre-heated my oven to 300F & clipped my new oven thermometer to the rack. When I went to check my temperature the thermometer was registering at 375F! Thinking my oven troubles were now over, I turned down my temperature and continued with my macaron recipe. Halfway through my recipe, I peeked at my temperature again. It was still sitting at 375F. My solution; I quickly turned off the oven and set the oven temperature to 200F. This did the trick. My oven was finally sitting at 300F when I put in my macarons.
A word of advice,
If your going to make macarons know your oven! Take out the guess work and invest in an oven thermometer.
Also, I picked up this trick during my macaron studies (lol)! Instead of sifting into two separate bowls I used parchment paper instead. This made the whole, “sift your ingredients twice” much easier.
FYI clean up went much smoother when using the parchment paper.
I thought it would be nice to show my macaron batter through my folding stage.
Unlike the last time I made macarons, I was much more delicate with my folds. By the time I reached 30 folds my batter was much firmer than last time.
Success! Regardless of the 5 cracked shells, every macaron has feet. Making macarons is really a trial and error process.
Who would have thought my next batch would have changed so drastically because of the baking sheet I was using.
Trial and error has finally led to me to these delicious, pretty, dainty, gluten-free (if your into that) macarons.
I feel it’s time to try out new flavours. Anyone out there have any suggestions?