I was tempted not to write this post. I definitely didn’t want to include any photos, but here we are!
Today whilst baby napped I decided to make my first batch. I was really strict about measuring the ingredients accurately (very unlike me…) and borrowed an electric whisk for the egg whites as I wanted to make them as best I could.
I actually had to whisk the whites in the spare room so it didn’t wake the boy up – that’s one disadvantage of his room being next to the kitchen!
People seem to be daunted about making macarons, and having tried now I can see why! So, the purpose of this post is to document what went wrong and what I will change for next time.
I am happy with my measurements, but having carried out some research after I made my mix, it is suggested to use egg whites that have been left out for at least 24 hours! Oops. Well, next time I will plan in advance.
Another factor I can change is that I think I needed to mix the mixture?batter? a little more as when piped onto the tray the macarons had little peaks (you don’t want to know what Shake said they looked like…!). I used a damp finger to smooth them down before baking, but this is apparently a sign of under-mixing.
I’m not 100% sure what was wrong with the shells above, but it might again be due to the mixture not being mixed enough? Or I didn’t leave them out for long enough before baking? Or they were in the oven for slightly too long? Hmmm….who knows!
Interestingly, these shells came off of the paper very easily, whereas the shells from the shelf above stuck to the baking paper. I say “interestingly”, but actually this was annoying!
I made a coffee buttercream to fill the shells and we did sample a few.
They tasted pretty great, but obviously not as good as these (yet!).
If you have made macarons before and have any suggestions/hints for me I’d love to hear them!