Tips and Tricks for Making French Macarons

Macarons the Third

Third time is the charm? Well, semi charm for me.

My Macaron the Third turned out quite alright - compared to my two first disastrous tries. (You can see my flapjack second attempt if you click here!) Being the stubborn mule that I am, I went ahead with the French meringue, even though I've been told many times that the Italian meringue is more fool-proof. I didn't want to be deterred by the scary French white eggs because I also knew that they would make taller plumper Macarons.

This time, armed with plenty of tips, tricks and a little more experience, I dove straight into the alchemy of making French Macarons.

Teeny tiny feet

What I did different this time:

• I bought almond flour instead of grinding almond slivers. It's finer and lighter - I suppose this won't weigh down the light meringue
• I pulsed the icing sugar with the almond flour, then sifted it. This makes it lighter.
• I added a pinch of cream of tartar to my egg whites. Strengthens the meringue.
• I suppose this is an important one. I added the egg whites TO the almond meal mixture. I think this is a mistake lots of people make. I don't know why, but I think this is the key... mix the wet to the dry.
• DON'T fold the mixture too much. It was stiff and coarse, but I was afraid to over-do it. 
• Play with the temperature. I baked a few batches and found the right one for my oven - 150 degrees Celsius

My mistake I suppose that I mixed it too little. Empty Macaron caps formed (meaning under the hard shells, it was empty inside) :( And cracks appeared on the caps too. How sad.

The meringue was too stiff because it wasn't flowing enough, and resulted in queer little shapes. I had effectively made French Macarons with tiny feet and nipples! Yes nipples! (When they were baking it looked like a row of boobs! Didn't take a picture because it was too embarrassing...I made booby Macarons!) I guess I should have smoothen down the peaks before baking them. Well, I graduated from flap-jack Macarons to plump booby Macarons with nipples.. I should be proud!

You see what I mean by nipples? 

On the bright side, now MEN can enjoy dainty little French Macarons without feeling too girly...
"Yes, I'm eating a little Purple Macaron - but they are BOOBY Macarons! See the nipples?"

Well.... might take some time, but I'm definitely more confident that my fourth attempt will be perfect! :D