Weddingbee Blog

I shared with you my big fat FAIL, or “maca(w)ron(g)” as I like to call it. I also told you that, with some tweaking of Mrs. Perfume’s macaron recipe, my macaron making trials and tribulations ended in success. Well, rejoice hive, because now I’m here to share what worked for me. But first, another random picture of pretty macarons.

source

Okay then, here goes:

1. Perfume’s recipe calls for 1/2 of a cup of aged egg whites. I didn’t measure; I just use 4 egg whites and aged them for 24-48 hours. If I had to guess, I’d say it comes to about 2/3 of a cup.

*personal photo*

2. Last time I skipped the food processor step, which was a huge mistake. Now, I don’t yet have a food processor (soon, hopefully), so I just mixed the powdered sugar/almond flour mixture in my 425 B.C.-style blender, complete with warped lid. It worked fine, except I think I broke my blender. There is nothing like the smell of smoke and burnt plastic in the morning.

*personal photo*

3. Haaaaaaallelujah! I got gel food coloring. UH-MAY-ZING. Maybe I’m slow to get on this bandwagon, but I am never using liquid food coloring again. It doesn’t make the consistency all screwy and the colors are pretty darned concentrated.

*personal photo*

4. As I said in my previous post, the recipe says, “Bake with the door slightly ajar at 325 degrees for about 12 minutes.” For my oven, that is waaay too long. I got the most success at 325 degrees for 5 minutes. Any longer, and the tops started to brown. Maybe it’s my oven, or the Florida humidity, or something, but 5 minutes is my magic number. See, no brown tops!

*personal photo*

Alright, hive, now’s the moment of truth. After many many attempts, here they are, my pride and joy.

Crunchy on the outside, chewy on the inside, and the perfect amount of nom nom noms.

What say you, hive? Have you attempted to make macarons? How did it work out?