“This time baby, I’ll be bulletproof”…
As I happily sang along to my current song-of-the-day by La Roux, I saw it as a sign. A good sign! The macaron shells will be bulletproof! I followed all that I’ve read and made sure my batter was “flowing like magma” before I carefully scooped it into my piping bag. Baking sheet- check. 160 degreeC oven (conventional), check. And I even had a little rhythm as I piped those cute little buttons of almond goodness. There were tiny pointy bits (that resembled a woman’s chest) but I remembered that a reader told me I could fix that with a little water on my finger and a gentle press. No sweat, positive thoughts!
So I decided to conduct a minor experiment. I left 1 batch out for 15 minutes and popped them into the oven. Result? Slightly cracked tops on some, and little feet, not poofy enough.
Batch 2 (pic above) was in 30 minutes after I had piped them. Result? Poofy feet, no cracked shells, but not matter how hard I tried to rap the tray against the table to get rid of the slight pointy bit, it was still there. *sigh*
Batch 3 was in 30 minutes (same as batch 2) but I placed it under batch 2. Result: NO FEET, a big mound of crunchy almond mountain-ness.
The improvements from this try was that…all of the shells were easy to remove, hardly any ‘innards’ were sacrificed. Hardly any crackly tops, most of them resembled macarons! Like, cousins, once removed.In fact, I’d say it was a big improvement. And I made sure the almond + icing sugar mix was as fine as I could manage, I even sifted it.
BUT! it seemed to turn soft-ish, chewy-ish. Not like the crunchy shell I imagine it to have. Can I be annoying and attribute this to the humid weather here? I mean, cookies die at the humidity’s mercy. And if you’re wondering about the recipe, I used this one from Syrup and Tang. It’s supposed to be the more reliable macaron! Maybe I should try the French macaron method?
I’m feeling really down now.I think I’ll go window shopping online.