It goes for my baking. Though I am a novice, I still love the feel of "aga-ra-tion" which literally meant "estimation" in Singlish.
Even though I have read quite a few blogs, especially the one from a blogger by the name as mine at Kitchen Musings, on the dos and don'ts of making macarons, I followed everything in the recipe.... except one step i.e. age the egg whites. I reckoned that some professionals didn't have to do it so I should be quite fine.
While I waited for the macarons to bake, counting the minutes and staring at the little circles. The little feet came out at the 4th minute! I was right! No need to age the eggs!
Then I followed the instructions and opened the oven door to rotate the tray as I knew my oven was slightly hotter right at the back. After I rotated the tray, I stared and stared. And stared those little feet into disappearance. Argh.
Basic Almond Macaron
This is already a reduced recipe and I only used 40% of this recipe for my 1st attempt
60g egg whites
75g almond flour (I used ground almonds. Had to sift like crazy.)
135g icing sugar
pinch of cream of tartar
- Sift almond flour and icing sugar twice
- Add cream of tartar to egg whites. Beat till foamy and white. Add sugar gradually and beat till stiff peaks form.
- Gradually add dry ingredients i.e. from step 1 to egg whites in 4-5 additions
- Pipe into rounds onto parchment paper and rest for at least 30 minutes till the macarons are smooth and shiny on top.
- Bake in a preheated oven of 150 degrees for 11 minutes. Rotate the tray at half time.