There’s not too many things that absolutely horrify me, but macarons is one of them. The amount of warnings and specific instructions I have read on basically every baking blog and site that has a macaron recipe is crazy. By a quick google search, you can see that macarons are Hard, with a very intentional capital H. But I think we can all agree, Macarons are the best thing in the entire world. They are sweet, light, and always had the absolute best flavors. So as the self proclaimed number one macaron fan, I decided that I would take a stab at them. I read a few recipes and all of them said the same thing, you must use a scale. So I read some more in hopes that all those other recipes were just made by super picky perfectionists and it would be fine if I didn’t use a scale. nope, you need a scale. So with my brand new scale, I set to work on my macarons:
Okay they don’t use that many ingredients, like only 4 or 5, which is very nice, but all the recipes heavily warn against over and undermixing and no clue as to what the perfect happy medium is. My first batch I made, I don’t know about the mixing, but I way over piped them, as you can see below.
That was my first batch. They were way overpiped and honestly a little undercooked, so I decided to try again. (Despite their flaws they tasted absolutely amazing)
So these are the final product. Final thoughts: Macarons definitely live up to their name of being super duper hard, but they were a lot of fun to make. I will definitely make them again in the future, I over and under piped them so I’ll try to not go for either extreme.
Recipes used:
Let's try it 