I’ve been surfing food blogs for a while… drooling at the delicious pictures. One of the recipes that I’ve wanted to try most is the macaron. So yesterday, I decided to give it a shot. I made the macaron batter using the Italian meringue method found on many websites. I then separated the batter into 3 and flavoured with matcha, raspberry and vanilla extract, and espresso powder. For the filling, I made an Italian buttercream with chocolate. Unfortunately, the tops of every single one of them cracked! And to top it off, there were no feet on any of them. I dare not show the pictures.
So on to round 2 today! Today, I made a small batch of matcha macarons since those tasted the best from yesterday. I adapted a recipe from David Leibovitz’ blog . It worked just perfectly! So I’ve included the steps with some pictures below.
It’s not really that time of year yet. But the weather has been rainy and cold here of late. So that warm apple cinnamon taste definitely helps.
I can’t remember exactly where I pulled this recipe from because it was a while ago. But it’s very easy to make with nice results. I added a jam glaze and icing sugar on the top for some extra impact.
Verdict: The taste was a bit bland. I should add more sugar next time. Also, the cake ended up being a bit flat. It might fare better in a 8″ pan. But it looks like I spent a lot of time on it 🙂