Vanilla Macarons

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.