Macarons, delicious little cream or icing filled cookies, one bite if you’re daring enough.
But, why are they so complicated for me!?!
Where to start… I think I’ve made one mediocre batch out of an entire bag of almond flour. I’ve watched so many tutorials and videos I could feast my eyes on to see what I was doing wrong.
KIDS Baking Challenge.. ever hear of that show? I love it! I watch it all the time. However, I have put that show in its naughty corner. Why you ask? The last episode I watched was a macaron challenge.. and guess what.. they epically rocked it… however, here I am after throwing out batch after batch after batch just.. dumbfounded! 😂😂😂
what in the heck! Batch after batch in the garbage, so determined to get them right! I’ve aged my egg whites (in the fridge) I’ve sifted my almond flour and powdered sugar, I’ve processed my dry ingredients with a food processor, I’ve mixed my egg whites to stiff peaks, then stiff peaks but not too stiff, then a medium stiffness, I’ve folded and folded, I’ve gotten my figure 8 with the batter, I’ve dried them for 20 mins, for 45 mins, for an hour, I can run my finger over knowing that they have developed their shell… I’ve used parchment, I’ve used silicone, I’ve even used a special silicone macaron sheet… I’ve seen the feet pop up, and I’ve watched them collapse… I’ve baked at various degrees for various times, all still hollow with no feet! And the ones that had small feet!?! I let them bloom in the fridge.. still not a classic macaron!
no wonder other bakers/bakeries charge so much for them!!
and want to know the kicker!?! Just because one batch turns out magnificent, doesn’t mean your next one will!!
And yet still, my goal is to create some delicious macarons to my customers. I so desperately want to sink my teeth into a coffee macaron with a whipped espresso cream and just enjoy it knowing I made it! 😂😂😂
and now I’m off to purchase yet another bag of almond flour..
You tricky little delicious devils..
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