Three hours in the kitchen = $45 (and that’s being generous…)
Ingredients to make 3 batches of macarons = $10
TWO edible macarons out of all that time and effort = priceless (and not in a good way!)
Third time, not bad either:
So I thought it was time to hone my skills a little bit and what better way to do that than participate in MACTWEETS, a group of bloggers all intent on making the perfect macaron.
I followed David Lebovitz’s recipe as I had in the past. So here goes my recap with pictures, though given the results you might just want to ignore my advice!!!! David’s recipe has worked beautifully in the past for me – and I know that perfect macaron-making depends a lot on the humidity in the air and the egg white temperatures etc… Clearly the odds were stacked against me today.
First of all, I lined two baking sheets with parchment paper and got my pastry bag with plain tip ready..
I folded in the dry ingredients to the meringue…
At this stage, I was pretty fed up. I had lowered the temperature on the oven, kept a careful eye on them and it just wasn’t working. But like my adventures in bread baking and because of the Taurus in me, I kept on at it. I made one more batch:
And nearly three hours later, I managed TWO edible macarons. No feet or anything, barely any rising but edible nonetheless. And you know, beggars can’t be choosers, right? I used a little Ficoco spread to sandwich them and it was delicious.
Thankfully on December 23rd, I will be attending a macaron-making workshop at the Pavillion Elysée Lenôtre in Paris. I know THEY won’t let me walk away with crappy macarons so tune in later this month to see some proper ones.
MACTWEETS ladies – so sorry to let you down….