I’m on a macaron high – can’t seem to stop making em!
I’ve made these irritable creatures countless times. I’ve got my fair share of thrilling successes and disappointing failures. Yet, the contentment from each perfect batch is really something money can’t buy (but I suppose you could buy a good batch of macarons).
I’ve been following Eugenie Kitchen on YouTube and her macaron recipe is the most successful for me.
It took me a few attempts to get comfortable making them. Here are some of my pitstops in the making of macaron shells:
Whipping the egg whites
Till they reach stiff peaks – it is now a french meringue
Folding the meringue into the almond meal and icing sugar mixture
Keep folding till they are well incorporated
Stop when the batter flows smoothly and falls off the spatula in a ribbon-like manner
Keep the piping tip perpendicular to the mat when piping out the batter
Let them rest till they form a firm ‘skin’ before baking – be very patient
I’ll be filling them with salted caramel buttercream, keep a lookout for the next post. Cheers!