I have recently revisited my love hate relationship with the ever so complicated macarons. Sometimes I can’t understand why this cookie simply made with only egg whites, almonds and sugar can be so complicated. Just three easy ingredients can drive me absolutely crazy in the kitchen.
It’s the kind of baking that can really put you over the edge when baking. And because of it being such a challenge, I am now driven to get this right.
I believe that I have figured out all the steps from blending to mixing in the meringue. This can get confusing. I have seen some people mixing it really carefully and then only to have the peaks cracked in the oven with no feet. And then I have also seen professional pastry chef violently mixing the batter together and then miraculously producing flawless macarons.
For me, I believe my mistake clearly lies in the oven. My oven and I are still working on the perfect baking temperature. I think that I need to lower the heat a little more that the once recommended which seems to suit these fussy little cookie to produced the iconic feet that everyone is talking about.
These are the ones that I made a couple weeks ago and was really happy with how it turned out. I made a salted caramel macarons and my all time favorite rose flavored once.
However, after being really ecstatic over my baking success I called my sister to spread the news and then told her I would bake some with her at her place. Clearly, I wasn’t thinking straight and ended up throwing the entire batch away. There were no feet and I was really disappointed as I wanted to bake some for her.
I supposed every oven is different. And you need to get a better understanding of how your oven works. This is one of the main causes of many bakers; even the pros have suffered defeat because of this. But practice makes perfect. So, I think I need to have a talk with my sister’s oven. Just get to know it a little more before I attempt to make another batch soon.