From what I read about macarons online, these French cookies are not easy to make. However, once the technique is mastered, it is actually very easy. The most difficult part is getting the right consistency of the macaronage. I agree as my first couple of attempts yielded unsuccessful results.
This was the first batch that I made. Piping all looks good but once it entered the oven, the crust cracked and were not smooth. The crust were hollow underneath too and it was very chewy. There are several macaron troubleshooting guide online, however, they made me more confused over what went wrong. Just have to try again and again.
I made another batch soon after. This time I used a pink liquid food coloring that I bought. Looks nice when piped but the crust browned very quickly, leaving a dark edge rim around the macaron.
Not wanting to give up, I tried a few more times, baking small batches each time and trying different methods and temperature. Finally, I think I got it right especially the consistency of the macaronage and the oven temperature. I found that the position of the racks plays an important role too. Every oven is different so one will need to find out the ideal temperature and rack position for the recipe.
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| Foot is forming on each macaron. Shell is smooth and shiny! |
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| Finally successful - Almond buttercream macaron :) |
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