With the variety of colours and flavours, macarons please one's eyes and satisfy one's taste bud. Having heard the positive reviews on Canele's macarons, I tried the salted caramel and pistachio flavoured ones last week.. Selling at $2.50 a piece, the macarons are outragerously expensive, given its simple composition of ingredients. More chewy than crispy, Canele's macarons were indeed decent, but not worth $2.50. I prefer the ones I bought from London's weekend market although it was sold at 1 pound each.
Today, I kept up to my schedule to make my own pistachio macarons with salted caramel fillings..
48 hours aged egg whites: checked
extra minute in beating the egg whites: checked
exact proportion of ingredients: checked
enough rest on the counter: checked
the result was this:
Shells that are thick and grainy. Peak on each shell will not settle down after piping onto the trays and I have to use a wet hand to push them down.
After an hour of resting and 15 mins in the oven, these baby macarons were born into the world with no feet!
Re-read some blogs and re-watched some videos from the net.. Realised I have been concentrating too much on beating the whites, I overbeat the meringue and undermix the dry ingredient into the beaten whites.
Baking macarons can be annoying cos the same recipe is unreliable and mistake made in each step damages the batter! My current record? 1/XX success..
Made up my mind to make another batch again since the chicken dinner was cancelled. This time round, the whites were aged 2 hours? Cant wait to see the results!
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