my.failed.french.macaroons

IMG_3618Lest anyone should think that everything I make is delicious and perfect, here’s proof that its not. (My family and close friends already know this! haha) 

Sometimes it feels like I’m having more disasters than successes.

Saturday, I spent a few hours in the kitchen making my very first french macaroons. I followed a recipe from Pinterest step-by-step and they looked fair, tasted delicious and Stan claimed they were the best he’s ever had. I had so much fun making them and was thrilled with the outcome. So thrilled in fact, that I decided to make them again today. This time creating my own recipe with my own flavor combinations. But as you can see they were a flop.

Lesson learned: Wax paper and parchment paper are not the same thing no matter how badly you wish them to be. They’re sticking to the paper and refuse to come off.

Other than that, I’m still not totally sure what I did wrong. Maybe you can tell me? Have you ever made them? They flopped. They’re thin…. not enough flour?

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Such a disappointment. I’m still not over it.

I’m gonna try again.

Just in case you’re wondering what they’re supposed to look like, I’ll post a gorgeous photo from blahnikbaker.com

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That’s my goal.
For now, I will leave it to the professionals! =) and go eat the chocolate ganache filling with a spoon.
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8 thoughts on “my.failed.french.macaroons

  1. Hi there!! ooopps! I guess this is a case of undermixing, mixing of the meringe with the almondmeal is very crucial to get a perfect macaron, Iam no expert, but I did give this a try , and did succeed in making these, much to my surprise. I followed a very talented baker’s recipe, and a video from youtube that listed the crucial points. This is my link to the macaron post , if you would like to check it out, I have included the video link as well 🙂 good luck! https://aromaticessence.wordpress.com/2015/07/21/macarons-with-vanilla-buttercream-center/

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  2. Thank you so much! I’ll be checking this out. So your thinking I undermixed the almond meal into the meringue? Or did I not beat the egg whites enough? I will definitely be doing some more research before I start my next batch 😊

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  3. If your meringue held stiff peaks, then I don’t think that’s the problem , mixing is the only thing I can think of, I hope you get some insight from the video ! its mentioned when to stop mixing and also the consistency you should be looking out for:) I also read about some macaron templates that you can get online , take a print and place them below your parchment paper …all the best for the next batch ! I’m sure you will get it right 🙂

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  4. I’ve been wanting to try making these for a long time. I think if urs didn’t turn out I might not even try 😉 hey I’m impressed that u posted a flop, that’s a sign of a great chef. ( I just made that up) but it sounds good, now we can all somehow learn from ur mistakes😀 keep it up I’m ur biggest fan, after Declan and Stan of course . 😊😊

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