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. 😉
The NyonyaCelup has started experimenting with the 5 MP camera of her new iPad as well as the iPhoto app.
Unless stated so, all pictures taken with said camera and edited with said app — except for the addition of frames & text, which iPhoto doesn’t seem to support.
The macaron project on The NyonyaCelup will henceforth be referred to as: Macaron lah.
The choice of terminology is pretty simple.
Don’t go! There’s more!
Class, this is why one should never feed your macarons before popping them in the oven.
The picture is pretty self explanatory.
This wasn’t my first time making these tricky lil’ French buggers.
And honestly, this isn’t the first disaster I’ve had with them either.
But this really is the first time I’ve had them explode, quite literally.
Perhaps the oven was a wee bit too hot.
They still tasted good all the same
— once you got past scraping them off the parchment paper.