Today I had big hopes and dreams that crashed and burned. My brain… make macarons, it said. They will be good, it said. I thought, I’ve done this before and can do it again, it said.
It all started because I wanted to try my hand at making Italian-style macarons. Pshhh, French macarons, easy peasy, I thought. But I didn’t have the materials for the Italian meringue. The experts say that the only way to get the best texture for the Italian macarons is to weigh the ingredients like they do in Europe (not sure that I believe this, but more on that later), so I went out and actually bought a scale and what I thought was a candy thermometer to make the best macarons that the world ever did see! Turns out, weighing ingredients isn’t all that easy when you grew up using cups and tablespoons, and be careful when you’re buying that candy thermometer ‘cause it just might be a meat thermometer that doesn’t provide readings above 220 F. Oh and one more thing, using a cheap cake frosting bag you bought from Home Goods to pipe your cookies isn’t the best idea either.
Yes, I did all of these things, and yes, the above disaster resulted: chunky, lopsided macarons, some with feet and most with nipples. Mistakes that I learned today: don’t burn your candy sugar, buy a candy thermometer, Italian meringues are more stable but much thicker than I had anticipated (hello arm muscles?!), and don’t be afraid to fold in that meringue!
Lessons have been learned… lessons that won’t be forgotten. Louis Ladurée and Pierre Hermé would be appalled. The cookies were pretty tasty though.
On to the next batch!