It's been a busy week at work, and when my job gets chaotic I tend to escape with a baking challenge and oh boy was I ever so challenged tackling these beauties.
It was the first time I had decided to bake maracons, and I had heard all the horrors and torment of getting these baking delights all over the internet and on various baking blogs. I was up for the challenge, strapped on my apron and got to work. Finally, after 5 FAIL attempts, the saddest looking macarons and a the sorest shoulder from folding the batter, I got the perfect little treasures filled with a yummo rosewater buttercream.
I'm really not an expert, but based off of my experience here are the tips I have:
- Make sure your ingredients are 100% accurate, triple check.
- Sift sift sift! Make sure you are sifting the dried ingredients at least 3 to 4 times. This will assist with no lumpy batter and in turn, no lumpy macarons. No one likes a lumpy macaron.
- Make sure you use a flat baking tray, the macaron pans you buy for homeware stores really don't work! Trust me, the first 3 failures are because I didn't use a basic flat baking tray.
- Make sure your eggs are at room temperature. I know people rant and rave about this in cookbooks, but it really makes a difference.
- Oven temperature. All ovens vary in temperature and because Macarons are temperamental (to put it kindly), you need to make sure your oven temperature is bang on. I'd recommend investing in a in oven thermometer.
- Just be patient and practice. Just keep trying over and over again. It's the age old saying, if at first you don't succeed, try again.
To get the perfect Tiffany Blue colour I added two parts Americolour turquoise to one part sky blue.