Salted Caramel Macarons

With this batch of Macarons, I learned...

When you are blending together the almond flour and the powdered sugar, please make sure to blend until fine. Don't just do a couple of quick pulses. 

It had been a long while since I'd made macarons, and I wasn't being nearly as precise as I should have been. 
What you're seeing in the pictures are actually from a second, properly made, half-batch, made after my first batch failed spectacularly. The batter was far too thin, and all the cookies ran into each other. I had two sheets, and put them in the oven at the same time, one on top of the other. I think that's a no-no. The top sheet, a couple of the cookies got feet, but they were gooey down to the bottom, and most of the cookies were complete disasters. The bottom sheet, all the cookies ESPLODED! They were tasty enough, but had no feet, and tops were all split open. 

I was already in a bad mood. That didn't really help. 

BUT I'm nothing if not persistent about cookies!!

So I measured everything out, washed all my baking gear, and made another half batch. And BOY was that almond flour/powdered sugar mixture blended! It was blitzed to powder! 

The batter was lovely... The cookies came out beautifully, with pretty feet. 

Isn't there always a but?

Due to frustration, and being in a really bad head space, I had a wee little breakdown at about the time that the 2nd batch was to come out of the oven. So I turned off the oven. 

Did I take out the cookies? THAT is where the but comes in. The cookies look beautiful, BUT they're crunchy all the way through. NOT what a Macaron should be! 

And then to top that off, I think the recipe I used for the caramel called for either not enough corn syrup, or too much sugar. It asked me to dissolve the granulated sugar into the boiling corn syrup, and then stop stirring while it browned. Either my heat was up too high, or the proportions were off, because mine was quite brown (not burnt) by the time it was all dissolved together. 

Meaning the caramel was very, very chewy. 

Crispy Macarons + Way too chewy Caramel = Hard to eat cookies. 

Delicious, but hard to eat. 

This weekend, though, I will make amends to the Macaron Gods! I think I'm going to try making pistachio Macarons with a Honey Butter-cream filling. 

Om Nom Nom anyone?




First batch of Macarons didn't go so well. My best guess is that I didn't blend the powdered sugar/almond flour finely enough. 

Currently trying to make a second batch. 

I wouldn't get in my way atm.


What is this place?!

Whoa! There's a blog here!

And it hasn't been updated for a long, LONG time! Oops!

But then today, someone asked me a question about Macarons, and it got me thinking: I really want to make Macarons again! And then I remembered - Hey, didn't I have a baking blog once upon a time?

So tonight, Salted Caramel Macarons!!

And in the meantime - Pictures of baking that I've done a little more recently!

 SMORES Cupcakes!

If you look closely, you can see the graham cracker base!

Yes, it's a pie. Have I mentioned that I hate making pie crusts?

 Lemon-Raspberry Cupcakes

Cupcake Guts!!

Hopefully, this will tide you all over until I get more pictures!