Hello again my little munchkins.
Over the weekend, I had an urge to bake some Macarons. They taste amazing and are always a nice little treat to have. I’ve heard from a lot of people that they always fuck up when making them. I’ve always wanted to try and make them myself. I found a packet mix in my local supermarket by Donna Hay. I thought, why not start off with the pre packet mix. So if I do fuck up, I can blame Donna Hay and not myself. The batch turned out great, I was really suprised to be honest. My friend Monnie gave me a couple of tips, because apprantly the packaging lies to you about how high you need to pre heat your oven. From what I can remember it was pre heat it 160. Monnie told me to preheat at 150, and then turn the oven down to 130 when the Macarons go in the oven.
First things first. You open up your egg mixture, place it in a bowl. Add some warm water and mix the two well together. It looks like ass. BUT, you then need your beaters and to beat it until the texture is white, silky and thick. I used a mixer, but had trouble because my beaters couldn’t really touch the egg whites at all. I ended up taking the beaters off and mixing it by hand. It actually took a while to get that glossy texture. I swear I was standing in my kitchen for about ten minutes. Eventually I got there in the end.
After you’ve done all that. You’ll need the almond mixture. Now you’ll have to sift it before adding it to the egg mixture. No lumps peoples! I found the almond mixture and bit gluggy, so I had to use a spoon towards the end of sifting to get rid of the lumps. Now you need to fold the almond mixture in with your egg mixture. Folding means don’t over do it. You want to keep the air in the mixture so your Macarons don’t go flat. I think I folded about 6 times. You don’t need to be too fussy with folding. I always find if your picky, then you will overdo the mixture.
Prepare to bake. Grab a baking tray. I thought to myself, as I bake meringues a lot. The mixture is quite similar. I grab a baking tray. I used both baking paper and two layers of baking spray. You’ll find that egg white batter will stick really easily to your tray. So grease it up bitches. If you don’t, yeah good luck to getting your Macarons off the tray after baking. The box informed me to use a spoon to put them on the tray. Pffft, I used a piping bag. If you want that pefect round shape, I highly reccommend using a piping bag. Also use a small nozzle. Pipe the batter onto the tray, but don’t make the Macarons too big. You’ll find they expand quite a bit once in the oven. Turn your oven down to 130. They take about 10-15 minutes to bake. Do keep an eye out because they can burn easily and crack.
Voila! The end result. I allowed my Macaron shells to cool down for about 45 minutes. As the sauce you will be using is chocolate and you don’t want them to melt.
You’ll need some cream, and the box supplies with you choc chips. You’re suppose to combine the two in a saucepan. Being a cake decorater, I used my own trick. I actually did a cup of cream, put it in the microwave for one minute. I added the choc chips and mixed the two. I then put it in the fridge for about half an hour. Allowing the sauce to thicken. You’ll then have to pipe the chocolate onto the shells.
Ta Da! All done. Well be a fatty and eat them all!