sweets for the very sweet-toothed

Anna's recent write-up on her macaron making journey made me think of mine. Like her, I went through many many macaron making attempts in search that perfect macaron. A macaron with 'feet', slight crispy shells with moist, slightly chewy interior and dry and smooth bottoms.

I must say I have quite a little 'luck' making macarons as my very first attempt already had feet! Well, sad to say the oven temperature was too high and they brown SO quickly, they almost got burnt so I was left with no choice but to pull them out. As a result, the bottoms weren't dry enough and they left their sticky bellies on the parchement.

A quick check at my macaron picture folder did I realise it was almost a year ago when I first attempted to make these temperamental, fussy little sweets. I very much believe I went through almost all the various problems anyone who attempted making macarons would have came across. Cracked tops, fat feet, no feet, sticky bellies, air pockets, you name it, I did it.

I have since tried the italian meringue and french meringue method which oddly, I very much prefer the french meringue method! For some very very odd reasons, italian meringue-made macarons left me with either with no feet or very small feet. No only that, the shells were a tad chewy and SUPERLY sweet. Not to mention a HUGE mess to clean up with the sticky sugarly pot and tons of perspiration =X

However, the french meringue method seems the most vulnerable and most often leaves me with air pockets. But, i guess that could be solved when it's filled with filling isn't it?

I'm pretty satisfied with today's attempt after a horrible, demoralising one last night. Though not perfect, but I think it's one of the best to-date. The shells were a teeny weeny bit too soft in my opinion (which i think will further soften with the filling filled) but i liked how the interior was soft and so very slightly chewy. I had quite a bit of leftover cookies and cream filling so I decided to fill them all with that. It was a pretty good combination i must say IF you like cookies and cream.

Although I did leave the macarons out to dry, they didn't really form a "skin". I didn't really bother and just chucked them into the oven and boy was I glad that the feet bubbled away and no cracks! The feet was a little high in my opinion, which might be because I underfolded it by just a few strokes, i think.

Other than the pretty feet and nice dry, smooth bottoms, it's my first successful attempt at making coloured macarons! So, I'm pretty satisfied despite the shells that are a tad too soft. Probably bake them longer..? I don't know!

I know I kinda promised a friend some macarons a LONG time ago. So, here they are, all packed and awaiting collection. =D