Macarons...

So today I made the macaron shells...I suppose my heat wasn't 100% even in my oven, T_T resulting in some cracked shells bordering some decent looking macarons. I am going to try again tomorrow for 2 reasons - 1. I have a lot of koshian cream leftover and 2. my strive for perfection. But with one less egg white and they will petite sized macarons instead!

Here are some pics of today...

Add your sugar slowly at slow speed. when
 I get a few ripples I stop and swap to my whisk.

Til I get this...stiff shiny glossy peaks. STOP!
Don't over beat. I whisk and check a lot when I'm close.

Add to your powder mix and fold 50 strokes max.

Fill your piping ball, I used a big star nozzle cos
I don't have a plain one but it's ok cos it smooths up.



Like so :) rap & tap your pan to release the big
bubbles then let it sit for an hour whilst preheating your oven.

 They took about 14-16mins to cook cos they were bigger. Cool them and pipe your cream on! They taste better overnight in the fridge but if you don't have paitence like me, have a nice mug of bitter black tea or matcha and a macaron(or 2 or 3 or 4...they are too good!).
In hindsight I would've used less cream but I was using a whatever was leftover in the carton and didn't want to leave the most useless lil bit in the fridge, but it makes for a very light sweet chewy treat all round so I didn't mind.