For a while now I’ve been wanting to try and perfect a macaron recipe. I’ve never actually made any proper macarons before, the only ones I’ve tried in the past have been the Nigella pistachio ones that aren’t a true recipe. This time, due to a guest post idea with a fellow blogger, it was time to enter the Thunderdome that is the creation of a perfect Macaron. I’ll explain all this in more detail when I write the guest blog post, but suffice to say there are multiple factors that result in perfecting the macaron recipe – and fucking up any of them ends up in a fail.
Today I tried my first batch, initially things were going well, very well infact. The first isssue I came across was my shitty piping bag being insufficient. Seriously, it’s a 49p piping bag from Wilkos, so I shouldn’t expect great things. I’ve added it to my list to buy a new one!
I followed several recipes, methods & tips, and eventually I ended up with a not-so-bad macaron shell. It has the feet, it has the dome top, it even has the shine & the delightful crispness. However, the ground almond I used wasn’t quite ground enough – FU Sainsburys, FU – so this ended up with a grainy texture, you can see the evidence above. I’ve since been out and bought a finer grade (I hope) almond powder for my next batch.
I’m going to attempt another batch tomorrow, and next weekend I’ll be making a full set of ganache filled goodies :)
Adam’s enjoying eating the rejects.
And yes, it’s Macaron, not Macaroon.
Ignore my nail varnish.
I'm Kim, a 26 year old English designer type who lives with two mad kitties and one astrophysicist. I own 
Looks pretty damn good to me! I haven’t been as adventurous, just lurking with intent to bake….