The macaron story

I’m not a trend follower.

It’s been 2 years since the macaron craze hits town, this is what i am baking now. Hehehe.

2 years!!!!! I’m pretty amazed with myself sometimes :P

The macaron baking journey didn’t start off smoothly as with most bakers..

Because i just copied down the ingredients, not the methods, i screwed my egg whites batter by incorporating the cocoa powder into the egg white, together with the icing sugar. Egg whites which i took effort to let it sit out for 2 days in the fridge :(

For the record, i did read through the methods for macaron making but it was meant for another flavour, not chocolate. Sigh. I should not have assumed. By the time i realized that the egg whites needed to be in stiff peaks form before i could stir in the cocoa powder, it was way too late. The egg whites was as flat as butter cake batter! It couldn’t be saved anymore.

Not giving up and totally ignoring the fact that the egg whites needed to sit out for at least a day in the fridge, i cracked open another 3 more eggs. By then, whisking the egg whites to stiff peaks form wasn’t a problem anymore. Folding in the cocoa powder wasn’t a headache either. What i didn’t realize then was, i cannot fold too many times, especially when the almond meal was already well-mixed!

Why did i do that??

Because i wanted the lava-like batter, a thinner lava-like batter.

-_-

Result?

This.

Cracked top macarons :(

BUT.

I managed to have a handful that didn’t crack open. Heeee :D

Long frilly skirts they didn’t not wear too that day, unfortunately. Just a very short one. Grin.

Disappointed i was but not that disappointed.

Because it tasted so damn good that the husband and i, devoured 5 each at one go! — must thank mil for her freshly grounded almond meal, which practically rocks up the almond taste to the max, as though i added almond essence inside!

Nothing like other macarons i’ve tasted before, i tell you ;)