Here they are!
My first attempt at macarons.
A few had the all important "feet"
and then sank while cooling.
I think the first tray wasn't baked long enough.
The second batch maybe too long
because they cracked.
Boy, these guys are finicky.
I used Thomas Keller's recipe in
Bouchon Bakery.
It was hard for me to understand
the level of stiffness for the final
folding of the mixture.
I know now it was definitely too stiff.
Keller said better too stiff than too soft.
Whatever their feet shortcomings and
cracked tops, they are delicious.
I just used Trader Joe's almond flour and
pulverized it in the mini food processor as Keller instructed.
Here it is added with the powdered sugar to sieve out the almond skin bits.
These are the bits left behind.
I can see how it would ruin the smooth texture.
That's all the pictures I have because honestly,
I had to keep my wits about me.
The recipe wasn't difficult, just so different
than what I'm used to, more generalized.
The sugar and water is boiled on the stove
then poured straight into the soft peak egg whites while
the mixer is whirling. It wasn't difficult and the meringue
whipped up beautifully.
I filled them with leftover chocolate ganache
from Woody's Brownies.
My hat is off to Kim, Faithy, Patricia and Milagritos
for being able to make these very fragile cookies.
I have enough almond flour to have another
go at it.
It was getting the courage to actually try it.
Thanks Baking Bucket Buddies!
Oh, and the name Almond Cream Pie
is named for our family's favorite pie
that my mom used to make.
It was her signature dessert
and at the very top of my bucket list.
