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