A
Macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base. I had eaten beautiful and tasty
Macarons from one of my blog pal
Evan(
for those who are interested can take a look at her blog atBossacafez) And after seeing a lot of macaron fans making different favour of macarons from all over the blogsites, I began to love them deeply.......there is one site that I love her Macs too is Karen's(
Mad Baker).
From all those wonderful and drooling photo of macarons, I starts to develop my interest in making them. I knew it's pretty difficult to handle these macs in term of all the ingredients measurements and the whipping of the meringue and folding of the dry ingredients and even to the temperature of the oven. All those little details will cause either a success or failure of baking a perfect macaron.
So based on those macaron recipes that I had research from the websites. I decided to try out 1 which most people had succeed making in it. But unfortunately out all the 3 tried that I had are all failure. I can't get the macaron to bloat up and stand with a feet like the normal one. Mine are just flat, round and feetless piece of cracker. I knew I have not did well in whipping the egg whites as well as the folding portion. And I guess my oven temperature are far too hot to cause the macaron to be burnt. But I will not give up on that, I had already seen improvement of the 3rd batch with smooth shiny surface and some feet form. So I shall continue experiment on these with those advice and guideline that I had gather.
A Macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base. I had eaten beautiful and tasty Macarons from one of my blog pal Evan(for those who are interested can take a look at her blog atBossacafez) And after seeing a lot of macaron fans making different favour of macarons from all over the blogsites, I began to love them deeply.......there is one site that I love her Macs too is Karen's(Mad Baker).
From all those wonderful and drooling photo of macarons, I starts to develop my interest in making them. I knew it's pretty difficult to handle these macs in term of all the ingredients measurements and the whipping of the meringue and folding of the dry ingredients and even to the temperature of the oven. All those little details will cause either a success or failure of baking a perfect macaron.
So based on those macaron recipes that I had research from the websites. I decided to try out 1 which most people had succeed making in it. But unfortunately out all the 3 tried that I had are all failure. I can't get the macaron to bloat up and stand with a feet like the normal one. Mine are just flat, round and feetless piece of cracker. I knew I have not did well in whipping the egg whites as well as the folding portion. And I guess my oven temperature are far too hot to cause the macaron to be burnt. But I will not give up on that, I had already seen improvement of the 3rd batch with smooth shiny surface and some feet form. So I shall continue experiment on these with those advice and guideline that I had gather.
Hello Ellena,
ReplyDeleteThank you so much for posting such interesting recipes! I just discovered your blog actually.
I just baked my 1st batch of macarons and they ended up like the 3rd batch in your picture. Glossy top with feet but hollow and squishy inside. How did you solve this problem? I baked at 150 deg 12 mins.
Hope to hear from you soon!
Now back to surfing your homemade tong sui ^_^
Rin