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Saturday, January 1, 2011

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.


  1. ha, wow. you really didn't give up! good for you! i love macarons. have you seen sprinkle bakes tutorials? this link has a video and some pointers:

    this one has just her steps/some cool flavors. both are cool flavors really tho, ha:

    she makes lovely macarons. you guys all intimidate me tho, i can barely make cupcakes! ha

    anyway! thanks for sharing! i am loving exploring your blog!
    @ http://clutzycooking.blogspot.com

  2. I've been following your macaron adventure and laughing along with you. I'm on the same journey myself--and journey it is--so I understand the ups and downs, and small joys even in the failures. I'm only on batch #4 though, and so far I've had 2 batches that were ameoba-ish, 1 batch that was an utter cracked disaster (strangely, not my first batch), and 1 batch that looked PERFECT except for the fact that I over baked them, so they were...crunchy. And dry in the middle. After a day filled in the fridge, they taste ok, but still not there yet. I'll keep checking back for new combinations and to see how your future batches come out. Chin up, soldier! We'll get through this thing!

  3. Lennie> I've switched to the italian meringue recently and I've a lot more success with it as compared to the french meringue method. The batter is a lot stiffer so the chances of getting flat feet-less macarons are much lower. Thank you for your words of encouragement and good luck to you too!

  4. Good job! I am officially a Macaron Lover as of last week! Yours look chewy and yummy. Mmmm!