This is my 5th attempt at macarons. And it's finally worthy of being blogged about. YEAH!
Let's recount each attempt:
#1:
Ingredients: 2 unaged egg whites, 1/2 cup of almond meal, 1 cup of pure icing sugar, 2 tbsp instant coffee granules, 5 tbsp granulated sugar.
Result: Not bad. Actually pretty good for my first attempt. Nice feet, shiny surface and all that, but a bit dome-y on the top. Tasted...like a macaron.
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| See? Ugly dome. BUT there's a nice looking batch if you scroll a bit. |
Ingredients: Same as attempt #1. Except the I used icing mix (i.e. powdered sugar with a touch of cornflour) instead of the pure
Result: TERRIBLE. No feet, dome-y, stuck to the parchment paper. And surface was spongey looking.
#3:
Ingredients: Mostly the same as attempt #2, since apparently cornflour wasn't the culprit in the failure of #2. This time, the egg whites were aged for 18 hours (i.e. separating the whites and the yolks and letting the whites rest at room temperature. And no, they don't go off.)
Result: Still bad.
#4:
Ingredients: 1 unaged egg white, 1/4 cup of almond meal, 1 cup of pure icing sugar, 1 tbsp instant coffee granules, 2 tbsp granulated sugar.
Result: Same as #1. Macronage was still too thick, I thought it was runny enough but it wasn't. I think I was a bit paranoid.
#5:
Ingredients: Same as #4. Except that my egg whites came right out of the fridge.
Result: :D I mixed my macronage for thoroughly (i.e. the macaron batter)
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| The feeeeeeeeeeet. (and yes, this photo has to be x-large) |
