I've become obsessed with macarons since I tried them in Florida this past February. They're such pretty and dainty sweets to serve with tea - how hard could they be to make?
Well, first of all there are no two recipes the same, your oven has an effect on how they turn out, as does the humidity, beating too much, too little and so on. Most recipes say to weigh the ingredients too. I decided to use Anna Olson's recipe that was simple and easy.
My biggest obstacle was not being able to find the correct tip for piping the batter, I'd have to order from a specialty store or improvise as I did with help from the Wilton baker from our local Michael's. I just popped a large sized coupler on a disposable piping bag which worked, but practice is needed.
The first batch was too runny and had to be thrown out. More internet searching, don't use the pasteurized eggs whites in the carton from the grocery store - they don't work, no kidding!
Second batch with the free range, fresh from the farm egg whites rested for 24 hours and at room temperature, piped from my improvised tip and...
they don't look too bad. A little high but sadly no feet that are supposed to develop. Macaron trouble shooting 101 says maybe I beat the egg whites too much, or maybe too little. After baking, to which I had to add 5 minutes because of their height, some were hollow and caved in when I picked them up.
But a few were fine to sandwich with raspberry jam and lemon curd. They are really sweet, not like the store bought kind you can purchase for $3.50 each but at least I gave it a shot at making some.
I cleaned up and decided to bake hubby an apple pie.
I think one of the best kitchen gadgets I ever bought was my countertop apple peeler from Lee Valley.
I'm linking with Sandi for her new Home meme at Rose Chintz Cottage.