Macarons that is! Some pronounce it as Ma-ca-RAWNs, some say 'Ma-ca-hoons...
Eversince the baking thread (a thread in SMH forum) started the Macarons baking fever, I started to find out more about this tricky little cookie. It requires rather complicated steps to perfect it and famous bakeries are selling each for about S$1.50-S$2.00 each.

The most famous being the famous ones from Pierre Herme & Laduree costing a min. of $2 euro each. So it makes sense to learn some techniques and make them myself :)

My first taste of macarons were those from Bakerzin. I bought them to have a feel/taste of the texture before i attempt to bake them. And here's my several attempts before I finally got them right, and I am hooked!

*the most impt aspect of succcessful macs is the presence of the 'feet' expects call them. Thats the beauty of Macarons.

My 'virgin' macs:
Chocolate macs using Pierre Herme's recipe

In the ovens - came out total failure! Chewy like gums and no feet! This entire batch went down the chute! sob sob...

2nd attempt: Pink macs, batter 'resting' for skin to form:

hahaha another failed batch, but i added buttercream just for photo's sake. Like almond cookies

After this, i had 2 more failed attempts, no mood to take any pictures to proof until....
this 5th attempt:
This time I used the Italian meringue method. It is said that using this cooked egg whites method will make the meringue more stable.
Batter waiting for skin to form - i used 2 days old egg whites

finally can see FEET! Pong pong and huat huat in the oven.I was estatic when I saw the 'feet' appearing.

Close up view of the macs shell

Plain macs with nutella filling - too lazy to make any propose filling

This batch of lilac colour macs, succeeded with feet, but dunno why i didn't take pics of the completed ones. This is a shot of the macs when in the oven:

This batch also using Italian meringue recipe. Works well, but the 'dome' not there.

This was baked the same day as the above macs, but totally different texture and look, i think i used lessed egg whites for this. Looks more like a miniature hamburger.

These are my latest attempt. I tried another recipe posted by a fellow SMH mummy. It's easier than the italian meringue method and works much better too. Like the taste , nt as sweet as the previous batches i made. I added stronger colours for the coming Xmas season mood! *LOL

All puffing up nicely in the oven. The feet got so high that i was shocked. But after they were being removed from the oven, they do shrink a little and look more proportionate. Love this batch to bits.
Rose flavoured (with crushed rose petals)


Green tea flavour - this batch gave me a little problem, the feet became 'skirt'.

Close-up views of the macs




YUMS!!!!!

Packed and ready to go: