Need I say more?
Oh yes, I do - because the second batch (that was baking at the same time as the one one) got completely burnt. Like, the fire alarm went on kind of burnt.
Well, I can't say I wasn't expecting it. This was my first time (ever!) making french macarons, and thankfully, I am a little bit wiser now - and know complicated recipes don't work out on the first trial. Instead, I just wanted to get a feel for the process, and that objective was definitely achieved.
I used a recipe by a chef I usually trust, but he did not mention sifting the ground almonds, and recommended against aging the egg whites. That with the combination of a slight over mixing resulted in the pink pool of meringue I was left with.
Alas, I carry on. I put on a batch of egg whites to age, spread out the almond meal to dry, and have been practicing my mixing motion. On the bright side, piping was a lot of fun, and the the entire thing went faster than expected.
I can't wait to try again!
Baking 24/7 does not make me a fault-less baker. Quite the opposite: the more recipes I attempt, the more recipes I fail at, and eventually - the more I learn.
Enjoy this record of broken sauces, wasted eggs, and record setting sugar usage.