Baking Macarons for the first time

Back at my old blog I use to have these series of posts that I labelled under 'Blings', where I share about my new kitchen toy and perhaps give a little slight review of it. Not that I was trying to look bimbo or anything but the kitchen that I got from my mom is 40 over years old. Everything, the mixing bowls the spatula the whisk etc... they were either badly stained or on the verge of breaking down. So everytime I got a new one to replace it, the new item literally 'blings' in the cupboard among it's old residents.

I don't know how did your New year's eve went but I had a total blast at home. After reading about Tott's I called to check if they are open on the holidays and rush down for a shopping spree. My cupboard is truly at the new stage of 'Blingaston' but the proudest thing that I lunge home that day is perhaps that bag of almond meal.

See, every baker or cook has got an culinary archilies foot. Some have problems with souffle, some have problems with pie or roux and I, have a problem with anything base of meringues. I used to be very intimidated by the idea of 'egg whites' as I believe my kitchen does not meet the requirements and my house is too stuffy etc. Yet my greed for those sweet crunchy and slightly chewy meringues and macarons grew bigger and bigger each day and baking them myself seems a little far fetched.

But that day on New Year's eve, I went berserk. I had enough when I was paying $15 for only 8 macarons from some overrated bakery with each bite sickeningly sweet to the core. While at Totts, I decided to go on the macaron project.

As it turns out, beating up egg whites and folding dry ingredients in wasn't that hard at all! Then I realise the bigger deal was actually pipping. And after reading through several online macaron guides, I could have given this batch a bit more turns in the bowl.

And not to mention, I found the best temperature for my oven when it comes to meringues. Apparently 140°C is too high for me. My first tray went in all cracked and I was screaming with devastation. 120°C is better.

Feet!

They may not look perfect, and finding 2 matching shells was like giving birth to an ugly daughter and trying to marry her off. But I was feeling really really proud of myself... felt like a real colon capital D in the world of emoticons :D

I simply sandwich these with some melted bitter chocolate. And god how good these were!

As for those over baked ones, I had them with peanut butter instead.

First box of macarons in my life, on it's way to a New Year eve party!

Recipe wise, I used David Lebovitz's French Chocolate Macaron recipe. For a blue first timer like me, my pictures definitely helped to justify how reliable the recipe is. Can't wait to post up the next macaron post!