Let’s get this straight…MacaRONS are NOT. I REPEAT NOT. The same as MacaROONS.
1. MACARONS are the beautiful French cookies that have a hard shell on the outside, and a chewy almond center. They also sandwich a layer of buttercream or ganache, which helps give the shell a richer flavour.
2. MACAROONS are just normal COCONUT cookies.
So now that we’ve got that cleared up, here’s my macaron story.
I. FINALLY. DID. IT.
I can’t believe this actually happened, but my dream FINALLY came true….my macarons came out of the oven looking NORMAL. This is my third attempt at making these little devils. There is so much technique that goes into making them, and I haven’t felt such a rush of accomplishment for a very long time.
So here are a couple photos of my previous disasters with making macarons. I KID YOU NOT…this is the hardest dessert to ever make because every little measurement and combining technique counts!
Batch #1:…I don’t even know what this is. The macaron had skirts instead of feet, and the top was so thin that it was just flaky…I ended up making green tea dough balls with the rest of the batter.
Batch #2: My macarons rose up this time at least. However, the tops of the macarons looked bubbly, almost as if I fried them. The skirts were huge and didn’t look as elegant as I wanted them to be. They actually look kind of like egg balls that you can’t get form the night market.
BATCH #3: SUCCESSSSS!
The feet came up just a little too skirt like, but the texture of the cookie was BEAUTIFUL! I’m so obsessed with making them now that I made a Nutella batch the next day. This time, the feet rose up perfectly.
It’s not the ingredients that make a macaron hard to make, it’s the technique of combining those ingredients in the right way. For most meringue recipes, they usually stress the fact that you always have to incorporate air with big strokes when mixing ingredients to the meringue. That’s what I did in the first 2 tries, which is why they NEVER ROSE PROPERLY.
What you’re SUPPOSED to do when making these little cookies is to COMPRESS the meringue. I’m so glad that everything finally worked out, now I have macarons to eat everyday :’D
I’ll be revealing the recipe tomorrow, so make sure you check back! Meanwhile take a look at my other new post: From Hobby to “Part-time Job” to see where RhythmNoms is at and what upcoming events there are for AIESEC SFU 🙂