Don’t you just wish you could pluck one of the above delicious looking macaroons from the screen and savour it now. That is what I want my end product to look like. So far a result such as the photo above is just a goal!
Batch number one was an epic fail! I tried to make my first batch with six couped up children in the house, running, yelling, demanding food on a wet school holiday day…the ultimate recipe for distraction. This batch was doomed to fail, did you expect anything less. I produced hard little rocks, there is no other way to describe them. So what was my first macaroon sin….Opps, that was flour I put in, not sifted icing sugar. I cooked them anyway just to see how they tasted – bland, gritty rocks that could not be redeemed.
Failed batch number one resulted in a little internet research. I learnt
- Use eggs at least a week old and at room temperature
- Undercooked macaroons will stick to the paper
- If possible, pile several baking trays on top of each other – can’t remember why. I discounted this one as I only have one tray.
I had a little more success with my second batch. They had lost some of their colour, were starting to brown and were gritty. In my desire to make the almond meal finer I had chucked the almond meal in the food processor and given it a blitz and had produced a semi paste like consistency. I had failed to dry the almond meal out first.
Time for a little more internet research:
- To dry almond meal, spread evenly on a baking tray in a preheated oven for 5 mins, watching carefully that it doesn’t start to brown.
- Once dryed, blitz with the icing sugar until just mixed together. It will still need sifting before you fold it in to the beaten eggs whites.
- Play with the temperature and length of cooking time, it will differ from oven to oven.
- Fan bake at a lower temperature will dry out the shell better than bake at a higher temperature.
Another Sunday afternoon, another batch – so here I am at attempt number three. This time I am begining to feel more confident. I am armed with more knowledge than the previous times and follow what I have learnt, still using the same basic recipe. This time I try with a different colour – blue, because we now know the baby is a boy. ( My ultimate goal is to serve a platter of professional looking macaroons at a dear friends baby shower – she is finally pregnant with a much wanted second child. An excellent excuse for a fabulous celebration). My research is definately paying off, we are headed in the right direction. Still a little browned around the edges, bordering on undercooked, but most come off the paper with ease.