If you remember this post, then you know that I’ve started to attempt making the infamous macarons. I scoured the internet for flavor variations and tips. About a week ago, I made my first batch. Here are the results I shared over on Facebook:
Look familiar? They are the rose/champagne macarons I served on Mother’s Day. Instead of following the infamous Tartlette‘s recipes, I made a blue version of the Champagne and Roses recipe from BraveTart. Aside from the compelling flavor combination, I loved that this was a no-fuss method. No need to age egg whites (though mine just happened to be aged at the time anyway). It includes very specific timeframes for whipping the egg whites, and even links over to a pictorial for those like myself who are more visual.
The result was fantastic. The flavor profile was so tasty. I did have a few hollows, but nothing devastating. So thinking I had found my fantastic and reliable recipe…I attempted to make a Lemon version. The result:
Massive hollows in every.single.cookie! I started wondering, was it that I didn’t age the egg whites this time, did I overmix, undermix, overbake? Was it the meringue? (The toddler prevented me from timing my meringue properly) Who knows what it was. All I know, is this means war. Now I understand how it’s so easy to get obsessed with making these little suckers. I don’t have the answer yet, but I will keep you updated as I try to work out the macaron recipe that works in my little kitchen.