During our honeymoon last year, B and I took a macaron making class! It was TONS of fun (especially the part of all of other mom's and housewives trying to speak to us in fr-english), and we learned a trick or two that came in really handy!
This past long Memorial day weekend, B opted for a baking date with moi! (how could I resist), so we could revive our macaron making skills. We used the recipe from "I heart Macarons" (a lovely christmas gift from MLC!) and added the nitfy tips we learned in Paris. All it takes to make the biscuits are five ingredients: almond flour, sugar, egg whites, and some creativity!
The batch pictures here are a batch of fraise (strawberry) roonies, and we later made a matcha batch of roonies which were AWESOME. We managed to learn a thing or two even from making our first batch, and now we are hooked.... on seeing those little feeeet grow on the biscuits! I literally jumped for joy every time.
Here are a few pointers:
- Whip the egg whites to the appropriate stiffness - otherwise, you'll end up with flatttttttt biscuits. Not cool.
- After you have piped the batter, whack the pan a couple of times to flatten the batter. Not only does this rid the biscuit of air (you do not want air - this is what makes the biscuit sink after baking), but it helps make the biscuit nice and round.
- Allow the batter to age in air - this creates a film of skin on the biscuit. Once it is dry to the touch, it is ready for baking (typically about 30 minutes in dry conditions).
- While baking, rotate the pan halfway during baking time. This also releases steam from the oven, which may make your biscuit sink.
We'll keep you posted (har har) on all of our other roonie adventures! What flavor should we make next?
