So i experimented some more.
This time, i decided on vanilla bean macarons with dark chocolate ganache.
Not hard to tell why i picked this flavour hor?
The sweet gf gave a bundle of vanilla pods to me recently knowing how much i heart baking and because she doesn’t have any need for it. It was really thoughtful of her. Thanks sweetie :)
Apart from being a little too sweet — i tried eating the shells only, i er… didn’t quite perfect my skills too sadly.
Even though i followed the instructions faithfully, i think i over mixed the batter! *boo-hoo*
The thing is, when i used Aunty’s recipe, i could mix and mix and the batter will not become too watery. For Helen’s recipe, i folded the batter less than 50 times and this happened. Too watery. I had a hard time piping these disgustingly-easy-to-hate-but-you-can’t-because-they’re-oh-so-scrumptious-and-you-can’t-help-but-addicted-to-getting-it-right bitche babies!
I used to wonder this all the time and i still do wonder it now.
Can we cut down the sugar used in macarons??
For both of my attempts, i did. But not by a lot though. Just 10-20g at most.
Because the macarons were rather sweet, i paired them with dark chocolate (64%) ganache. It turned out pretty good! Sweet and bitter… perfecto! I didn’t find the macarons sweet anymore after that.
Apart from having problem piping the batter, i also found that the macarons were a little too crispy as compared to my first attempt? (almost like eating hard candy when i tried the shells!)
It was still chewy in the centre though, thankfully!
Oh, another problem i encountered… the shells were stuck to the non-stick baking paper like nobody’s business. I poured water to the bottom paper to release it but apparently, it wasn’t good enough. Time to invest on silpat huh?
Despite the hiccups, i was pretty pleased that my macarons didn’t crack this time. They were smooth, real smooth!
Hmmm.. as for the feet, i can’t tell if it’s good enough?
I’m still working on getting a fatter, plumper shell!
Mine’s too compact imo.