I don’t know if you follow us on twitter, but if you do you’ll know that I managed to sneak in the second attempt of macaron making today.
Those of you with babies will know that this is a minor miracle, especially when baby is napping less and moving more!
Nevertheless, I had my points for improvement from last time and was therefore focused and efficient.
I decided that whilst I’m still learning, I will reduce my quantities to just one egg white. I can’t stand waste! I didn’t weigh it though, so next time I will.
I made a few more folds when mixing than last time (although it was technically fewer as I had a larger volume then…but you know what I mean!). I think I should do more folds still next time as the mix was still a little pointy.
I also let the macarons rest for the full hour before baking, although I found some advice today saying 20-40 minutes is plenty…hmmm. Please ignore the fact that I didn’t fill my circles – laziness? lack of time? I just wanted to make more!
Some cracks did form, but only on half of the macarons – the ones at the back of the oven. Next time I might turn them around halfway through cooking.
Nicer bottom eh? This time only one stuck to the baking paper! I baked them for 15 minutes and then left them in the oven for another 2 minutes with the oven switched off.
So the infamous macaron feet did start to form, which is much better than last time! Maybe with a little more folding the feet will improve. I’ll also reduce the resting time.
I filled the macarons with a chocolate buttercream, too generously according to just one person
They were gone within an hour!