My 8th, 9th, 10th, 11th and 12th Macarons

After trying so many times, i noticed that most of my macs "looks" the same, No Feet, Matt top and Open pores. So i think the problem lies mainly on my whisking method and also my mixing method, whereby these are very important in macaron making. Being so new in baking, i am still learning the various types of egg white beating stages, there are soft peak, firm peak and stiff peak (and some more stages inbetween). Therefore I still cannot tell when is it consider a soft peak and when is a firm peak. And i think its pretty crucial to understand, since macarons is so temperamental, they will only grow nicely with the right stage of egg white.

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The way you fold the dry ingredients into the egg white is also very crucial. You cannot fold too lightly, because you will need to deflate some of the air bubble, but you also cannot fold too much as the batter will be too wet. So again, you need to know how to fold and when to stop. Enough of whisking and mixing method, i sound as if i can make macarons. But these are just some of the tips that i gather from reading various blogs on macaron making. Time to record down my macaron making experience.

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Macaron No.8

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Macaron No. 8 was being aborted before it has a chance to meet the world. Because after mixing the dry ingredients into the egg white, i sense that something was not right. I cooked the egg white!! Because PH said we can bring egg white to room temperature by warming it. But instead of warming it, i killed it! I killed it by placing my mixing bowl with egg white over a saucepan with boiling water.

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Macaron No. 9

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- 50g Ground Almond

- 90g icing Sugar

- 60g Egg White

- 30g Icing sugar (yes, not mistake. This recipe uses icing sugar with egg white)

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Method: Almost the same as the rest, except that this recipe adviced to deflate some of the air out of the whites. And mixing till mixture fall off the spatula - the right consistency.

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What i did: Stiff peak egg white + deflate batter slightly (Rest for 45-60min)

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Macaron No. 10

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same recipe as No. 9

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What i did: Soft peak egg white + deflate batter slightly (Rest for 45-60min)

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Macaron No.11

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- 50g Ground Almond

- 90g Icing Sugar

- 44g Egg White

- 12g Sugar

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What i did: Stiff peak egg white + deflate batter slightly (Rest for 45-60min)

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Macaron No. 12
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- 33g Ground Almond

- 50g icing sugar

- 1 egg white (i used 40g)

- 30g caster sugar

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What i did: Soft peak (egg white still moving -as the recipe described + mixing till no longer see white streaks) - (Rest for 45-60min)

I will try again....

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