|Did you think it was a whoopie pie?!|
My suspicion is that not enough air was beaten into my macarons, and in addition, when I did the almighty ‘double tap’ to remove air pockets, I actually removed the very last bits of air that my poor macarons were holding onto for dear life. I’ve read that adding a touch of cream of tartar to the egg whites will stabilise them, thus calls for a sturdier meringue, equals better raising agent! Take a look at my first ever attempt at macarons, they're just as ugly but they do have feet. Also, make sure your egg whites are at room temperature, I don’t know why exactly but I do know that mine derived from the fridge straight to the bowl (please look at pictures if you still need convincing).
Why aren’t my macarons shiny and smooth?
This is the big one; so many factors will cause your macarons not to have that perfect French finish. Exhibit A: the almonds. If they’re not miraculously fine in texture and sieved once or twice, you will not have a shiny macaron. The recipe I used only specified that I should sieve the icing sugar and ground almonds together so that they’re smooth, later I read that you should always add these to the food processer, and thin the life out of them with the blade setting. This will create a spectacularly smooth batter, and why is this important? If you have a smooth batter, your macarons will form a skin when they are resting - they must rest for at least 20 minutes at room temperature – and when the macarons are baked, that skin will be the sole reason behind why your macarons suddenly have that mirror-shine top, as well as that yummy crunch, followed by gooey middle.
Why aren’t my macarons all the same size?
The most embarrassing thing of all is that I actually used this really helpful template to make sure each macaron carried excellent uniformity, but as there wasn’t enough air incorporated into my little disasters, all of the macarons spread in an uneven manner all over the baking parchment, causing oblong/rectangular/spherical rounds. In other words, if the macarons baked upwards instead of sidewards, they would have all been perfectly circular with the help of a template (or macaron matt).
|The macarons dont look at disastrous from this angle, aye?|
I hope this answers some of your macaron queries, I’m not going to give the recipe on this occasion, I’m going to wait until my macarons look like gods and goddesses so that I can actually justify a recipe post.
|Mini macarons (kind of)|
Oh, and did I mention I burnt the caramel?
Love Em xx