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| On the left: my fail batches as you can see already from the unbaked shells, they were way too glossy and liquidy they could barely stay in shape! But i didn't want to waste my efforts so I baked them anyway and as I suspected, failure! On the right: these were much better, the prebaked batter was not overglossy and the feet sprang up really nicely. Now I just have to learn how to avoid hollow shells! |
2 years after attempting my first macaron, I thought naively, well, if I could do it 2 years ago, I'm pretty sure I can do it now too... Well as you'll see, boy was I wrong! Attempt 1 failed miserably and I was certainly guilty of overmixing the batter and handling waaay too long. And plus I was just plain disorganised that first time round I promised myself I would prepare everything beforehand to make the actual making process go much smoother which was what happened in attempt #2. It was by no means perfect, behind their poofy shells lie nothing, YES nothing, it was pretty much hollow! Well, I guess that'll just give me even more reason to venture and experiment more until I'm happy with it! If you're keen for the recipe, read on!
Salted Caramel and Chocolate Macarons
Makes around 30 macarons depending on size.
- Recipe adapted from the amazing Tartelette
For the shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds (whatever you want, blanched, whole, sliced etc.)
1 teaspoon Dutch cocoa powder
A few spoonfuls of finely chopped nuts or whatever (I used pistachios/almonds, crushed cornflakes, and some pink Lyonnaise pralines)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds (whatever you want, blanched, whole, sliced etc.)
1 teaspoon Dutch cocoa powder
A few spoonfuls of finely chopped nuts or whatever (I used pistachios/almonds, crushed cornflakes, and some pink Lyonnaise pralines)
