I like many others, have recently discovered the joy of baking. From bread to sweet pastries I have been consistently adding things to my baking recipe notebook. Yes, I have an actual notebook! Sometimes, I like to go back to our old ways of analog note taking. Also, it’s easier to have a notebook open to look at quantities of ingredients as you bake.
Anyway, this post isn’t about notebooks, it’s about macarons. So, as I further my baking / pastry making studies (me watching baking vids on Youtube, lol) I kept on coming across these Korean Macaron baking videos.
There’s always been this claim that French Macarons are hard to bake. Me, being over confident, I decided to take on the challenge. Later I will find out that it was a very big mistake.
I followed this macaron making video. It looked simple enough, not as complicated as the other macaron vids I saw. And it’s chocolate macarons. You can never go wrong with chocolate, right?
Long story short, I ticked all items on the “What could go wrong with your macarons list”.
- Have rough tops (Because I didn’t grind the almond flour)
- Hollow cookies (Researching told me it’s because the oven temperature was too high. In my defense, I followed what was prescribed in the recipe video.)
- Cracked tops (Because they were hollow.)
- Cookies are not in uniform size (Tried to make a stencil for the cookies but I made the circle too big.)
With everything that went wrong though, they still got eaten! They may not have been pretty but they were still delicious!
And so, the baking saga continues! I haven’t decided yet when I’ll to try make French macarons again. But yeah, I see a rematch in the future!