I did it! I did it! I did it! Yah!
I finally mastered macarons. I suspect the magic was in the macaronnage (that’s the fancy term for batter-folding.) I stuck to Martha’s French macaron recipe and paid close attention to how I mixed the batter.
It’s all in the macaronnage
The technique that worked well for me was to actually count to about 45 passes. That’s how many times I scraped the bowl around the sides and pushed the spatula down the middle to flatten out excess air in the batter.
You go all the way around the bowl and then scrape down the center to press the batter against the side of the bowl. Got it?
When to stop folding
Now stop folding when the batter gets shiny and oozes out to the sides when you pick up a blob of it with your spatula and plop it back into the bowl. You like those technical terms, don’t ya?
Here’s a wee video clip to show you my macaron success tips.
Macaron-making lessons in every failed batch
Even though I was
mad as a wet hen frustrated, each of my failed attempts at making macarons taught me valuable lessons about the sweet little almond cookies. They’re tasty and temperamental. They’re so tasty, in fact, that I’m bound to make them again and again.
It just so happened that my youngest niece had a baptism party so I brought my pretty pink and white macarons to the party. They didn’t last very long, though.
Here’s what they looked like inside.
This song pretty much sums up how I feel about this accomplishment.