Today, we have feet!
On hindsight, I should have stuff a bit more ganache in between;
but this batch (of ganache) was very runny…
Baked 24 macaron shells.
All started rising off the baking paper with lovely feet, at around 5 minutes, at 170 °C; and my heart rose with them.
Unfortunately, after 8 minutes in the oven — at the same temperature — 21 of them started cracking, plunging said heart into a deep ravine.
Also, the shells were a lil’ chewy, even after 24 hours. Definitely a far cry from the expected crumbly texture of a macaron.
And it’s one small step for macarons, and one giant step for erratic temperamental French pastries.
Image taken with the new iPad, edited with Snapseed
— waaaaay easier to use than iPhoto, and it was free!
Again, no feet.
And this time, the surface of my macaron shells is as bumpy as the moon.
My guess is that I underbeat my meringue and it was a very humid day so the skins didn’t form as they should.
No matter, David Lebovitz did make his seven times before he got them right.
Though we do have a lot of ice cream in the fridge right now…
* Read more about Project Macaron-lah here. 😉
A decade or so of fertility, and the pain it brings, teaches you that there’s nothing a lil’ ice cream sundae can’t ameliorate.
After baking a huge a$$ pavlova last week, I was stuck with 6 egg yolks, which were put to good use in a (super easy peasy — and I will use this word many times) home made vanilla ice cream.
Now, meringues are a very good excuse for making ice cream, or vice versa, depending on which was your original intention.
Don’t go! There’s more!