This would be a short post. Reason being: my macaroon didn't turn out beautiful. As all bakers would know, when you spend 5-6 hours of hard work just to have things end up wrong. For example, when you crossed your fingers as you turn over your chiffon/Angel food cake just to find that half of it was stuck in the pan, or when you baked a pie to realise the crust was soggy and just distasteful, or in this case, have your worst fears come true. That is, following the recipe and every other tip to the letter does not always mean it will work out. But we shall not give up, so get prepared for MANY MORE failed macaroons on the way.
At this point of time, I realised it would be a mid-success. It was never a problem with how it tastes, Macaroons are a piece of art. When I saw (camped hugging my knee watching the macaroons in the oven) how my macaroons have no feet (feet is the crack at the side of the macaroons), i knew it went wrong somewhere.
As we all always do, we blame something. I blame the humid weather. Emboite (chose it over Tartletteblog.com because it contains much lesser sugar) says the more humid the weather, the harder for the layer of shell to form. Guess what, it didn't form at all... I was suspicious of over-beating it as well as the crust not forming even after resting for 1 hour (It was raining)
Hence, looking like Whoopie pies. Pulling myself together, i grade it a C because any lower wouldn't do the ganache any justice (i used Tartelette's ganache recipe).
Rock on,
Jes
