My second try at making macarons was a huge improvement. Learning from the mistakes I made yesterday, I quickly perfected my technique and the macarons turned out lovely.
I changed the quantities I used on ingredients based on this recipe from Pop Sugar and I bought some plastic pastry bags from JoAnn’s to help make the macarons into more perfect circles.
|The crucial step: add the flour mixture a little bit at a time and fold to incorporate.|
The batter was a lot more smooth this time because I used less almond meal and I sifted it twice after putting it through the food processor. This helped to create the shiny texture of the batter.
|Much better looking than yesterday!|
|I’m not very skilled at using pastry bags: next time I’ll
remember that all of the batter does not fit into one bag!
Now that I’ve tried, I realized that making macarons really isn’t that difficult, it just takes a little practise.
Maybe later this week I will try a different flavor. (The pistachio macarons I had in Paris were wonderful!)
|The little ruffle around the bottom is called
the “pied” which is “foot” in French.
|A little strawberry buttercream in the middle and voila!
The perfect macaron.
|Not only did I make perfect macarons today, I also
made my own peanut butter cups! YUM.
All in all, today’s baking experience was a success. And now I have some delicious snacks for the Supernatural Marathon I am having tomorrow with my friend Liz!