Macarons go for about $2.50 apiece at the French bakery. Martha Stewart said you could bake them at home for about 18 cents apiece. My friend V did some quick calculations in my kitchen and seems it’s more like 50 cents each
I’ve watched a video several times, purchased the best ingredients, and splurged for a baking mat with perfect circles embossed in the material. (Not factoring the equipment into the cost.)
Here’s the result. Some of the macarons seemed a bit chewy. Did I underbake them? Was the humidity a factor? Did I whip the egg whites correctly? Did I fold the dry ingredients sufficiently? I let them sit before I put them into the oven. Perhaps I used too much batter on each circle as the seemed to puff up like white mushrooms. I will watch another video I found The Science of Macarons. If you have made them before please share any tips.
I got the ganache right. Had to put it over hot water after awhile as it firmed up, though.
I found another recipe to try next batch.
They look great!
My friend said they tasted better the second day. Will definitely work to perfect my skill. Thanks Cindy.
I am impressed. I tried to make jelly donuts for Chanukah this year. Next year I’ll buy them.
Oh now I want a jelly doughnut!
Yum!
These are my favorite desserts., but since I’m not a baker, I would be too afraid to try baking it… I did find a box of twelve at Aldi’s Supermarket for $4.88 in the freezer area. They are pretty good. Good luck… Hope next time they come out just right.
That is a very good price at Aldi. I will try again and I appreciate your good wishes.
They look wonderful! I’ll be right over…
I’ll put the kettle on…..
They look great! Let us know how the next batch works.
Thanks Toni. Hope you can sample one.
Sometimes I see the parallel between science experiments and baking new recipes.
Keep us the good work, Ms. Scientist, as I suspect the “errors” are still delightfully yummy.
Definitely a science. There is a video The Science of Macarons. I’ll be reviewing it before batch #2
First attempt?!?!?! You did very good, Ruth. I don’t have the courage to try making them. One day …
That handy little mat and the videos helps.
They’re very expensive here and I’ve yet to be tempted to buy one, because i know I’d want two – at least!
Gilly, I think one is enough. Seriously. They are almost too sweet.
I am a BIG gadget girl! I adored this dispenser…divine!!! You go girl. Hugs, Laurie
Thanks Laurie. You know I am going to keep trying to perfect them. Yes, the gadget was a boon to the effort for sure!!
I’d definitely try them in place of the Almond Torte at Prantls!!!
I enjoy macarons when they are a bit chewy. Keep up the great baking.
Thanks for your nice comment today. I look forward to following your blog.
They look stunning!
And cool new blog template. A lovely refresh. 🙂
Thank you for your positive words!
The cookies should be dry and crisp on their own but will gain a chewy texture after the buttercream is added. They definitely taste better on day two. I always assemble them a day or two before I serve them. The cookie pieces freeze well. Great first stab!
What is that contraption you are using to pipe them into the mat? I just use a disposable piping bag and my template is a simple printout under a piece of parchment.
Thank you for the detailed comment to guide me, Eva. The contraption is a silicone bladder to fill and squeeze out the batter. Came with several tips. The two items came in a Macaron Making Kit from Sur La Table store. Thank you for your expertise. I’ll try again
Nice first attempt! They look great!!!