I have sleeping problem easily especially when there are unsolved problems. It always happens in hairstyles design, while I could not stop my brian from solving the technicals. This time, macaron made me suffered from isomnia!
I was successful in making nice macaron last year, but sometime it works, sometime doesn’t, which really drove me crazy. I read a lot of blog sharings and studied different versions of receipes. After ruined 2 dozen of eggs, I managed to made it!!! 100% successful rate!
Thanks so much to my friends and colleagues who helped to eliminate those failed ugly ones!
I’d like to share my experiences with you, hope that you won’t waste so many eggs like I did.
- Icing sugar is a must when mixing with the powder (almond powder etc), and general sugar for the egg white.
- Since macaron is too sweet, I reduced the portion of icing and sugar. This was a mistake. The skin won’t dry for hours, so, pls don’t do so!
- Skin of the pipped out mixture must be dried. I found that some bloggers use hair drier, or just placed in room temp for over an hour. But the easiest way is to pre-heat the oven to 150 degree, then turn it off and place the mixture inside for 5 mins. Skin can be formed easily. Remember to take it out, turn on the oven again to 180 degree, place it back after it reached the temp.
- Temp is important, I trusted my Italain oven too much, that’s why I failed from time to time! Invest an oven thermometer and check against the oven’s temperature reading. If you found your oven cannot lower temp as you expect, open the oven door a bit then close it after temp reached.
Another fact to get the lace rim of macaron is the bottom temp. Most ovens we used in HK doesn’t have switchs for upper and lower heat. I bought the below oven mats and place under my macarons. It works!
Don’t forget to take it out once the lace rim formed.
Good luck!
