That's it, enough ! After I put myself, totally in the "macarons all the way", I proclaim myself "give up". I already made six batches, and all of them ended up FAILED. Not all of them, some of macarons from my 5th batch had shown their feet. But I couldn't remove the shells from the parchment paper. So, I threw all the macarons. Big mistake..!!
I'm not the right person to make macarons, and it goes the other way around. From the moment I saw the picture of macarons, I was willing to make one by myself. But, fail after fail and I lost my desire, so..bye..bye macarons.
For you who never see macarons or don't know what macarons is, please click here. Don't blame me if you fall in love with macarons :D. They are pretty, indeed.
For the last time, my cookies (I can't mention it as macarons :D), I took pictures of them. It wasn't macarons at all but I made these with the same recipe with macarons. So long pretty...
wish I can see you in my own kitchen. :)
10 gr white egg (1 egg)
13 gr granulated sugar
88 gr powdered sugar
48 gr almond powder
How to : (adapted from http://www.mytartelette.com)
- Using mixer, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
- Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground.
- Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
- Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
- Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F.
- When ready, bake for 15 to 20 minutes, depending on their size.
- Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
For the filling I use Nutella (I don't want to risk myself for another failed batter). But it tastes good.