Okay… So I was a little more confident then I should have been. I wasn’t expecting my macarons to be flawless but I thought they should have at least been a little prettier. But first things first, the macaron recipe I’m using for this post was taken from BraveTart (This is the same recipe I used a few years back).
The majority of macaron recipes tell you to weigh out your ingredients, including BraveTart. I never weigh out ingredients but for macarons I feel this step is vital.
Here you can see I weighed out everything, egg whites included.
Next, I sifted together the almond flour and icing sugar.
This was the most time consuming step. The recipe calls to sift these ingredients twice but because my sifter is so small I had to pause and re-fill numerous times. I really do not like sifting. Thankfully, my husband stepped in and gave me a hand.
I then combined the granulated sugar and egg whites in a standing mixer bowl and beat the two together for a total of 10 minutes. During the last minute I added the vanilla extract to my mixture. BraveTart has laid out an easy to follow guide for this step.
There was a moment when I thought I whipped my eggs too long. Most recipes call for hard peaks but as you can see in the photo, I don’t have any peaks. I tapped my whisk against the side of the bowl and it “thunked” into my mixture. But that’s what BraveTart said to do.
I dumped the sifted ingredients into the eggs whites and started folding. This is the moment where I feel things started to go awry.
I scrapped the sides of the bowl and attempted to deflate my eggs. In the end I was left with a very smooth and runny batter.
Now, looking through my photos. This does look like pancake batter, which BraveTart says, is a sign that you have over mixed your batter.
Because my batter was runny It was challenging to pipe these cookies on a sheet tray.
My end result. Cracked tops, hollow shells, and no feet.
Hmm… As you can see, my first attempt was not very successful. Definitely need to practice my folding technique.
I also want to invest in an oven thermometer. My oven is so old. I can’t see it being accurate. So an oven thermometer would just be a good investment in general.
I had thought that maybe my oven was too low, but when I turned the temperature to 325F, I ended up burning my macarons halfway through the cooking time.
My plans for my next post will include; Using the same recipe but creating a batter with a more lava-like appearance. Hopefully by then I will also have purchased an oven thermometer.