Moved from: http://www.craftster.org/forum/index.php?board=331.0
Me being the way I am, loves all things poofy and pretty. Penchant for the sweet and elegant XD Of course my sewing and baking skills are just beginner but my love for Parisian Macarons pushed me along to try making some. Ihad just made some matcha cupcakes for a friend's b-day (with some awful icing skills...I really should learn how to do it properly) and had 2 egg whites left over. I intended to learn how to make creme brule also but not for a while. Luckily I stumbled upon a cute little matcha maracon recipe that only required 2 egg whites. I'd heard so many horror stories of people failing with maracons or people who made a large batch only to have a handful come out half decent looking. So I went on the hunt on YouTube to make sure I was going about it right
Anyhoo here are the results (marconage was really not as scary as I thought it would be)
Finished product! (My friends who I made this for love nutella so the filling was very simple. I was feeling under the weather so no slaving over the stove to make a nice choco filling this time) I think it turned out pretty well for my first go at it. I didn't really bother pushing down the little 'tips' because I think they're kinda cute XD
And so you can see the size...
FYI Almond meal is hella expensive in Canada for some reason (at least in Vancouver $3-4 for a 100g bag). My last trip south of the border I found it for less than half the price at Trader Joes...so if you live in my area and need some...see if you can con a friend into picking some up while they're down there or make a quick jaunt over the border for some.
And for laughs, some of the failed macarons...let's just say I learned my lesson well from the failed stuff from the first set that went into the oven.
This one I had used water to push the 'tip' down and used too much. it didn't try properly and hence when it went into the oven it parted like a miniature Pangea >.< after this first failure I waited patiently for the raw macarons to dry and form a nice 'crust' on them before popping them into a hot oven
And this was when I hadn't figured out how to pipe the bloody things. It turned out well other than the slight swirly shape on the top XD
Anyhoo they were surprisingly a lot of fun to make. I can't wait to try making some other flavors and colours of macarons now~!