My 2nd attempt making macarons and I made it! :)
Happiness was seeing their feets grow in the oven! :D
These were made on the request of my dear friend for her birthday cake! A very last minute change from a fruit tart cake to macarons cake. Another stressful but satisfying challenge!
My previous attempt on macarons was on a rainy day. The skin never formed even after standing for almost an hour. I gave up and decided to just bake them. As expected, it was a failure batch. I read online that the weather might have contributed to it.
After doing some research this time round, I decided to do the Italian meringue method instead of the easier method which I tried previously... since Italian meringue is generally more stable... and I suppose it helped because I managed to bake these beautiful macaron shells! I used the pierre hermes macaron recipe which I found online.
It was a rainy day again when I baked these and I immediately shoved them into my air-con room after piping, in the hope that the dry air will help the skin form... and it did. In fact, the skin appeared to be forming even before it went into the room... perhaps it was due to the Italian meringue. I was so happy when I saw the feets grow and when I took my first bite into a baked macaron shell. My 1st taste of success with macarons. :P And this was my 1st time eating so many macarons in my whole life... haha... I had to keep trying them to make sure that they were alright since my oven's temperature was not very stable.
It was a rainy day again when I baked these and I immediately shoved them into my air-con room after piping, in the hope that the dry air will help the skin form... and it did. In fact, the skin appeared to be forming even before it went into the room... perhaps it was due to the Italian meringue. I was so happy when I saw the feets grow and when I took my first bite into a baked macaron shell. My 1st taste of success with macarons. :P And this was my 1st time eating so many macarons in my whole life... haha... I had to keep trying them to make sure that they were alright since my oven's temperature was not very stable.
I sandwiched dark chocolate ganache, rose lychee ganache and salted butter caramel in between these beautiful looking and great tasting macarons. All the fillings had their supporters! But I would definitely use a better quality white chocolate the next time I make rose lychee ganache.
This successful bake made me overconfident and I attempted a next batch a week later, using half ground almond and half ground hazelnut since I did not have enough ground almond on hand... I even did the more challenging chocolate version. And I failed terribly. The insides of the macarons were too sticky. Haha...
Fortunately, I baked these macarons successfully again for my Xmas gifts! :)
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