Tried a different macaron recipe this time compared to Macaron Attempt #1. Also added 2 tbsp of ground coffee beans.
As with the previous attempt, something was off with the batter. The macaron shells didn’t sink down into a smooth flat shiny disc. I did sift and grind more than the first attempt, although it was still a little chunky from the ground coffee beans.
This time, I also let the batter sit to develop a skin. I underestimated how dry it was in my house and the skin developed much faster than anticipated. I think this is at least part of the reason for the lopsided macarons. The top skin became a paper-thin little blister sitting above the rest of the cookie. So sad.
Annoyed with the over drying, I moistened the top of the next pan of shells with a bit of water. Result: footless and depressingly shapeless. Let’s pretend this pan never happened.
THE GOOD
- Taste was generally good (less sweet than first attempt, liked the coffee flavour)
- Less grainy
- Different failure modes than Attempt #1
THE BAD
- Something off with the consistency of the batter (over/under beating the meringue, something to do with how the dry ingredients folded in?)
- Lopsided
- Too dry before putting into oven
- Blister on top
- Not smooth and shiny on top
NOTES
- Everything mixed in the ceramic Creuset bowl
- Used hand mixer, 2 layers of cookie sheet + parchment paper, wet measuring cups
- Used aged egg whites that had been out on the counter
- Used lower oven temperature (~280F) with trays placed on “higher middle” rack
- Used sifter and ground the larger bits with coffee bean grinder
CONCLUSION — FAIL
NEXT TIME
- Use stainless steel bowl instead of ceramic
- Beat meringue more until peaks are stiffer
- Use a better folding technique when incorporating dry ingredients
This little beauty is lopsided yet symmetrical in its own special way. Perhaps I should enter it into the World’s Ugliest Macaron Contest?
Other Attempts:
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