Macrons

After many months of procrastination, I have finally gotten down to do the macrons that everyone seems to be raving about. Looking through many versions of the recipes that can be found in recipe books and on the many websites, I have decided to use the one found in Tartelette . I used the recipe without the red colouring as I just wanted to try out if it was really that difficult to make macrons.

My initial plan was to make 3 quantities of these little things. One batch of plain, one batch with chocolate and maybe another batch plain with some colouring. There was quite a lot of macrons from just one batch and after tasting them, I decided to abandon the Macron Project after round 1. The simplest reason that made me stop was that these little things do not taste as good as they look. They were way too sweet for my liking and none of my family members liked them. I think I would be better off just making cookies with the left over grounded almonds that I've got.

These macrons are not that difficult to make. The critical area that determines if your macrons will be successful is the way your make your meringue. If you didn't do this part right, the macrons will most probably fail. The same theory for making chiffon cakes where the meringue determines the success of your cake.

Oh well, with this, it ends my adventures with the macrons.