The first batch of macarons are in the oven, and I await them with bated breath. We'll see. I tinted the mixture a pale pink, which is pretty (but didn't show up in the finished product, so tinted the filling as well), and since the mixer didn't smoke or die on me, I was able to whip the egg whites to a stiffness pretty darn quick.
Not such a big deal.
Will mix up the filling in a minute. Oh, and about the appearance of the single cookies. They look like they have layers, but folks say that that's normal. It's called the *feet* of the cookie---the scrabbledy part. Smooth on the top and all crinkled at the bottom. If they don't do that, then you've messed up somewhere. Not sure if mine will come through or not. But we'll still eat them anyway!
Honestly, if they do work the first time, it'd be pretty amazing.
I'm nervous.
********************
Part 2, out of the oven...
I noticed that my batter had a kissy top, and they aren't supposed to. Apparently when the recipe is doubled, that's the end result. Advice....do one batch at a time. But me? With ten people in the house, I either double or triple EVERY recipe, regardless. Now I know better!
Figured you'd like to see the photos. Not perfect, but okay for a first timer, eh? And they're so tasty. Like meringue or divinity. A slight crunch on the outside and sort of chewy inside. I made a filling with butter, confectioner's sugar, a bit of milk and a sprinkle of salt. Next time (if there *is* a next time) I'll flavor things more. Almonds are ground up for the cookie, but I'm not able to taste them. Some sort of extract might be a good idea, but just a bit.
The recipe I used is here!
Not such a big deal.
Will mix up the filling in a minute. Oh, and about the appearance of the single cookies. They look like they have layers, but folks say that that's normal. It's called the *feet* of the cookie---the scrabbledy part. Smooth on the top and all crinkled at the bottom. If they don't do that, then you've messed up somewhere. Not sure if mine will come through or not. But we'll still eat them anyway!
Honestly, if they do work the first time, it'd be pretty amazing.
I'm nervous.
********************
Part 2, out of the oven...
I noticed that my batter had a kissy top, and they aren't supposed to. Apparently when the recipe is doubled, that's the end result. Advice....do one batch at a time. But me? With ten people in the house, I either double or triple EVERY recipe, regardless. Now I know better!
Figured you'd like to see the photos. Not perfect, but okay for a first timer, eh? And they're so tasty. Like meringue or divinity. A slight crunch on the outside and sort of chewy inside. I made a filling with butter, confectioner's sugar, a bit of milk and a sprinkle of salt. Next time (if there *is* a next time) I'll flavor things more. Almonds are ground up for the cookie, but I'm not able to taste them. Some sort of extract might be a good idea, but just a bit.
The recipe I used is here!
