Macaroons

I was first introduced to macaroons about 4 years ago in Melbourne by my sister. I didnt like it at first claiming that they were too sweet, which was true.

Few months ago, before my best friend came back from the UK, she asked if i wanted her to bring back any macaroons from the famous Laduree, I told her i wasnt a big fan of macaroons and No. But still, she got me some knowing that my sister is a big fan of it. I took a bite and gave the rest to my sister.

I think my love for macaroon started when I was doing my assignments one day, I was really stress and bored so I went to the fridge, opened it and saw some macaroons from Nathalie's laying inside my fridge. I started biting it while i do my work and without me noticing, it became a habit and slowly a love :)

I have to admit that macaroon is a very expensive dessert due to it's tenderness and the challenge in baking them! I was wishing to have unlimited macaroons in my fridge so I could bite on them without guilt.

My wish almost came true when Jian and I attempted baking them. It was a failure on our first attempt. (The italian method). We did not do any research before hand. Our macaroon has no feet, and they were hollow!

They say baking macaroon is a curse! Once you've started making them, you'll always want to make them which is really truee! The ego in me took place when i attempted second time with my sister that afternoon. I told myself "We had to make it this time without failing or i'll have my third attempt that same night".

To my surprise, the second attempt (the french method) was a success! It came out good. There were feet on each macaroon, and they wasnt hollow! Happily, we both started filling that 8 desperate macaroon with chocolate ganache and they were gone that evening itself.

The next day, my sister and I had attempted the Italian Method once again (the one which me and Jian failed on our first attempt)

mixing almond ground and icing sugar before further processing them with food processer





Sifting of almond and icing mix



Important : make sure you dont force them the residue through the sift.

This is the right consistency of eggwhite you should achieve before pouring in caster sugar




Caster sugar at the right temperature to be poured in slowly to the mixture
(this is the only difference between the french and italian method i guess. The French method doesnt require this step)




After adding colour and flavouring, they're ready for the oven!




Rose and Lemon flavoured macaroons :D
If you notice, there are a few cracked yellow macaroons behind.
This is because our temperature was set too high for the first batch




They make perfect gifts too!

It was again, a success :) :) Now I have about 50 macaroons laying in my fridge, hoping i dont die young of diabetes.

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(we've discovered some very important techniques so your macaroon doesnt fail
IMPORTANT WHEN MAKING MACAROONS :

1) Use aged egg whites (preferably more than 24 hours, Seperate the yolk from the white, leave them to age at room temperature, of course, with cling wrap)
2) Knocking out air (This is crucial after piping)
3) Use double baking paper
4) Leave macaroon to set for one hour before putting them to bake


I hope it helped you solved your misery.