macaron take #6.

Yes! Yes! Yes! Finally. Perfect, blemish-free macarons. No pokey feet monkey business, no cracked shells, and at least they had some height to them. Sweet sweet success.

Turns out that my theory was right. Letting the shells just develop a light crust is also a very important factor in macaron making, albeit a not much talked about one. My feet rose and merely collapsed a tiny bit, but that happens to every macaron.

Again, I intended for them to be blue but went too light handed on the colouring. I did put in more though. Ah well, at least I don't have to buy green food colouring!

I filled these with lemon curd. Tangy and sweet- delicious.

They are definitely not the prettiest macarons out there, especially when there are so many talented bakers such as Tartelette and Not So Humble Pie. I'll keep improving and continue to churn out more flavours now that I have some confidence. Perhaps I'll even dedicate an entire page of this blog to macarons so any first time macaron bakers will learn from my mistakes and hopefully pick up some pointers. And not to give up too! Don't forget, this is my sixth batch.