In which I intend to catalogue the books I read.
Currently reading: Percy Jackson and the Lightning Thief by Rick Riordan
arezkoenig asked: i've tried making macarons at least three times and i've been crying/near tears each time it's so hard to get an even bake and consistent size i dont understand how beca got her tiny ones so perfect oh man
I recommended the Lorraine Pascale recipe to the previous anon. You can find it here: http://www.bbc.co.uk/food/recipes/macaroons_04669
I think the recipe is excellent as it doesn’t get too ‘cheffy’ with the temperature etc. You literally follow the recipe. Make sure to do the sugar syrup thing because once I didn’t and it wasn’t very nice.
> if you have time and fancy equipment, you can grind the almond flour (ground almonds) even more because the shop bought packets are often not that fine. Alternatively you can seive it.
> I cannot stress how important it is to have a stiff peak. You need to do the whole, ‘bowl over your head’ thing. Else its just not a macaron.
> to get a consistent size, draw on the baking sheet where you are going to pipe. A good template is a cookie cutter, or like the top of a piping nozzle for mini ones.
> Lorraine has a really good tip of piping some of the mixture on the corners of the baking sheet to act as a glue.
> when you pipe, don’t follow the circle, just squeeze until the blob fills the template (how technical(!)).
> remember to rest it!!!! Otherwise, no glossy skin and no feet.
> the recipe says to leave the oven door open a crack, this circulates the temperature and ensures an even bake.
Remember, practice makes perfect!!! My first batch were absolutely awful. They didn’t rise and were like very sweet almond egg cookies. Don’t despair my dear, keep on working! Xx