Macaron making

Jane bought me the adriano zumbo macaron mix from Gold Coast after she graduated and here are the successful macarons after 20 past failures using my own method.

The feet rose within 2 minutes of baking. If the feet doesn't come then it's most likely not going to come. I've realised that it's not the method/timing/oven etc that makes it a failure or success. I didn't even dry it to form the hard shell so that the feet would sprout. It's purely using the fail safe ingredients, that really works. The first batch of shells were really pretty, and the specific instructions were to bake at 140 fan forced for 14-18 minutes. Take out leave it on the pan in front of the fan for two minutes then take it out from the pan and lay it on the table to continue drying. You can't really leave the mix there for long because it dries up and then the next batch you bake wouldn't be as smooth as the previous one. One in the next batch cracked, but none of the rest did. 

Some thoughts on the batter

You'll have to whip it slowly first, then 4 minutes on the highest speed for you to get this stiffness. Never thought that this slow then fast method actually worked. The chocolate ganache was pretty good. Everyone enjoyed eating it yay I was so happy (: I made a positive contribution hehe jovin before booking in said that the meal he had, plus dessert was really good 😊😊 so I'm really glad. The ganache isn't runny, and I didn't need to add gelatin or anything. I just swapped out the thickened cream for peanut butter, cuz we didn't have any cream hehe. 

A slightly blurry photo of me, macaron mix and the machine. The kitchenaid mixer I used was really really good, the whipping on speed 10 was smooth and quiet. It didn't sound like some renovation was going on in the kitchen hehe. Good mixer, but extremely heavy to carry heh. I have trouble carrying it alone. 

Really would love to make more of these macarons. Hehe. Till next time maybe, I'll purchase more mixes with more flavours ((: