I am a member of the Rising Tide Society, and each month, all across the nation, members get together to collaborate and support each other. I truly love the Community over Competition movement. I know not everyone does, but that's okay. We all don't have to like peanut butter either, although I don't know why you wouldn't! ;)
But I digress.
At this past month's meeting (the very first one I've been able to attend!) there was a mini styled shoot with the most delicious looking macarons ever by Sift Bakehouse. I was staying away from sweet treats that week and kept to my resolve not to eat them. And then I wished I had. They looked amazing.
Even Foxy the Donkey wanted a taste!
The more I looked at my pictures from the get together, the more I wished I'd tried one. And then I got a crazy idea. Why not try to make them?! I could do that! This coming from the girl who thought I could make a honeycomb cake and instead ended up with this:
Yeah...I've totally got this. Pshhh.
I read posts with tips. I watched videos. I got tips from Katie at Sift House. I was ready to rock out.
I let my egg whites sit out, as per instructions in this post. I beat them into stiff peaks. This was going to be awesome. And the I realized I'd forgotten to pick up a kitchen scale, as suggested by the same post. Shoot. So, I found a conversion chart and tried to get everything as close as I could without weighing it. Did you know measuring out 1 and .834 cups of powdered sugar is hard?! It is. But I was still confident.
I read in this post that over mixing and undermixing could be macaron killers. So when it came time to fold the macaron butter together I very carefully counted my strokes.
I piped the macaron butter onto the nifty silicone macaron sheet I got at Michael's (50% off coupon! Woo!!), because the article said that silicone gave the best results.
They sat out to harden for the right amount of time, went in the oven, and I just knew it was going to work.
It didn't. They had spread rather than risen. Phooey.
So the next tray I let them sit out and "harden" longer. Still the exact same results. And now I was out of macaron butter and time. I had to call it a day.
Later that evening I got a Snapchat from Emilee with her GORGEOUS macarons! She'd figured it out and gotten beautiful results! High five to Emilee! No macaron massacre there. I can't wait for you to see hers!!!
She said she'd used Martha Stewarts recipe, followed it to a T, and didn't have any problems.
I still had almond flour left, so I decided that the next day I'd try out the Martha Stewart recipe too.
And it worked!
At least the first pan did. The second pan I think would have worked had I not been holding a baby, fending off a two year old, and trying to turn the pan mid cooking. I think I spun the pan a little hard and bumped it, sending the fragile rising cookies toppling over to the side.
The third pan I thought, "Hey, I want bigger cookies like Sift House had!" So I piped larger circles. That was a mistake. Apparently that batter couldn't support a larger cookie head. The cookie rose, got to heavy, and slid off the side, releasing extra batter out to spread beneath it.
So out of my 5 pans...one turned out goodish. Oh well. One's not bad! I don't think they are quite right, but they were the closest I got before I ran out of powdered sugar to try more.
Top left (the golden brown one): 1st and 2nd pans. Top right: The pan that worked. Bottom right: The pan where I piped too big of cookies. Bottom left: The pan that got spun a little hard.
So, once I had the cookies made it was time to fill them. After the first two pans I made the filling and it sat in the fridge hoping that it'd have something to go on. Guess the flavor!!
The one pan of cookies that worked were small, bite sized little cookies. I want to try again and see if I can figure out how to get larger cookies that don't ooze and travel on the pan.
So there's my Macaron adventure! And, if you're wondering...I am spelling it right! I called these macaroons at first and then I saw that Sift House called them macarons, so I went to look it up. Macarons and Macaroons are totally different! Read about that here.
Have any of you made macarons? What's your favorite recipe or filling?!