For quite some time I have been enticed by the French Macaron. They seem to be at a height of popularity, appearing in magazines and blogs...yet I was apprehensive in trying these delicate little treats because I read that they are fragile, tempermental and tricky. How hard can it be to create a tiny simple shell of almonds, eggwhites and sugar? Well, it was very daunting to this first time macaron baker.
I did my homework and watched and read everything I could find. Some would say to "age" the egg whites by letting them sit out at room temperature for at least 24 hours and some didn't. Some would say to gently fold the almond/sugar mixture in the eggs and some would say not to be gentle; you want to deflate the egg whites. I went with what all the french chefs said... Age the egg whites and beat the heck out of the little devils!
I thought I was doing just fine until I started to pipe them on the parchment. They were a little bit runnier than I expected, and even though I went through all the trouble of making a circle template, they ran outside the lines and forming a much bigger wafer than I had planned. I chalk that up to over beating and my piping inexperience. In spite of the piping mishap, they came out of the oven beautifully and I was happy to see that they had feet! Yay! Not perfect feet by any stretch of the imagination, but it certainly was a confidence booster. When I sandwiched them together I was not gentle enough and cracked their tops. They tasted just as I thought they should...light and crispy on the outside and dense and moist on the inside. Quite yummy and definitely worth another effort. I am much to stubborn to let a little cookie get the best of me!! So Mr. Macaron...you and I have another date.
To be continued.....