Operation Macaron – attempt #2 (fail)

Result: disaster (see photo)

macaron2Mistakes: left it for too long, piped then forgot about it for 2 hours (oh dear)

Next time: don’t leave it for too long. See if you can help the drying process along by fanning the top. Try lower oven temperature? (140?)

Recipe: Martha Stewart

  • 6 Tbsp almond powder
  • 1/2 cup icing sugar
  • 1 large egg white, room temperature (submerged in warm water for 5 mins)
  • Pinch of cream of tartar
  • 2 Tbsp caster sugar
  • Food colouring

What we did this time:

  1. Did NOT try the make the almond powder smaller
  2. Sift almond powder + icing sugar 2 times
  3. Using balloon whisk, whisk egg white + cream of tartar on medium (KitchenAid 4) for 2 mins
  4. Increase the speed to medium high (KitchenAid 6), while slowly adding caster sugar to the mix. Whisk for 2 mins.
  5. Increase the speed to high (KitchenAid 8) for 2 mins. In the last 30 seconds, add food colouring.
  6. Peak = stiff-ish, hard to see the gloss with food colouring
  7. Sift all the almond powder + icing sugar into the egg mixture
  8. Fold with a spatula. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  9. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip
  10. Line baking tray with 2 parchment papers (double layer gives more heat protection to the macaron bottom during the bake)
  11. Pipe 3/4-inch rounds 1 inch apart, flicking the pipe nozzle slightly at the end, instead of leaving a peak.
  12. Tap the tray firmly on work surface a few times to release trapped air
  13. Left it to stand at room temperature for 2 hours
  14. Heat the oven to 160 C
  15. Bake for 10 mins
  16. All look equally hideous, and stuck to the baking paper
  17. Binned.