After several attempts, I finally had a Eureka moment - a batch of decent looking macaroons came out of the oven! I was in Macaroon heaven!! Attached is a picture to share - poor lighting, but I was too excited about this batch!
I thought your instructions were good. I think your class gave a rather sound basic to macaroon making. I had always wanted to make macaroons but piping scares me as I'm rather clumsy. When I had a go at the class, it wasn't as difficult as I thought. I still need to work on my piping skills as my macaroons came out different sizes. I think I'll draw circles on the baking sheets next time.
I agree that the oven temperature needs to be lower - these babies were baked at 150'C for about 15 minutes.
After 3 failed batches, I think I know how the batter should be - I was previously too worried about over mixing but after watching a number of videos online, I can gage how the texture should be. It's not something that one can learn in an afternoon but through practices.
I have also aged the egg whites overnight in a container as I was worried about contamination. I read that aged egg whites are more stable as the proteins have broken down and the excess moisture have evaporated.
Eileen
After 3 failed batches, I think I know how the batter should be - I was previously too worried about over mixing but after watching a number of videos online, I can gage how the texture should be. It's not something that one can learn in an afternoon but through practices.
I have also aged the egg whites overnight in a container as I was worried about contamination. I read that aged egg whites are more stable as the proteins have broken down and the excess moisture have evaporated.
Eileen
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