Tabitha Park

Really good at waiting in lines

88

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!)

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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!

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