Sorry, your browser is not supported
To have the best experience using Skillshare, we recommend that you use one of these supported browsers.

Tabitha Park

Really good at waiting in lines

106

4

Macarons

This was such a tasty challenge! For my first batch I aged the egg whites 2 days and painstakingly weighed and sifted all the almond flour and powdered sugar. I added purple gel food coloring and I followed each step as closely as possible. It was difficult for me to determine when my meringue was ready. After my second attempt I concluded that it was probably over turned. The batter was runny and the meringues did not cook up well. The shells were hollow and sticky. The feet didn't jiggle when I tested them but they definitely needed more time. They were impossible to remove from the pan and shattered when I tried to assemble them.

I was discouraged that all my hard work didn't result in perfection so I immediately started a second batch (since I had all my equipment and ingredients already out!)

dc2cc4e0


This time, instead of weighing my ingredients I used measuring cups. I used the recipe that Rosanna Pansino posted with her video for Totoro Macarons ( https://www.youtube.com/watch?v=LBe_3s2xGbI

I didn't age my egg whites and I didn't even sift my almond flour after I processed it for several minutes in my food processor. I did 50 folds and stopped. I piped out a slightly heavier batter than my first attempt and baked at 300 degrees F for about 12 minutes. After 10 minutes I just watched until the edges started to barely brown.

I pulled them out and let them cool. They peeled off the parchment perfectly without any struggle. They were perfectly cooked, not sticky, and not hollow. I piped the white chocolate vanilla bean buttercream and assembled.

I will say, waiting a day or more is DEFINITELY the way to go for best taste.

I'll probably try a fruity/citrus flavor next time. 

For reference I'm in a really dry climate (in Utah, USA) at about 5000 FT elevation. I know when making traditional meringues that usually has some affect with cooking times and temperatures. 

Thanks for inspiring me to give this a try!

Comments

Please sign in or sign up to comment.