The little skirts that sent the baking world crazy! – Macarons
I finally made an attempt today, I’ve read enough horror stories how the little “skirts” doesn’t form, the skin will crack. There are dozens of recipes online and many generously shared tips on how it should be done, like leaving the batter aside for 15 mins to “set” before you pipe cos it won’t be runny, how it should be dry – to form a skin once it is pipe. There are also different ways of setting temperature, some said to set preheat at a higher temperature then bake at a lower temperature. Some other instructions are bake at a really low temperature of 140 degrees then bring it higher at a later stage. For me, I decided that it’s time to try out the recipes in “Williams Sonoma – Essentials of Baking”.
The preparation does not take a lot of time, it’s the skillset – right from beating the egg whites to the right stage (which is stiff peak), to mixing in the ground almond, icing sugar. I read that there is possible cases of under-mixing or over-mixing. Then it’s the consistent piping that one need to take care of. Once these are done, it’s left to dry till a skin is formed or does not stick to the finger when gently touched.
I was eager to know if I will be able to get the little skirts or some call it the feet so I sat right in front of the oven to see how it is form and I hv to say the process is just so cute! You could see the little skirts forming to push the outer layer up, it’s just so satisfying! The first tray was not “photogenic” enough to be put up here cos I pipe them too close and I’ve 6 all stick together 😛 After learning that, I scrape out the other tray and re-pipe out. I did get the little “skirts”, it top din crack but it din rise up high enough, quite flat so I suspect I din whip the egg white enough. And the inside is soft and chewy. Thou I’ve reduce the sugar by 5g from the overall, it’s still super sweet even for me who has a sweet tooth. No pics of the end product, dun want u all to have bad impression of macarons 😛