New Mum’s Food Adventures

Not one person could resist letting them fully set. These are my first ever macarons. Two things happened. 1, I did not have colouring gel so my purple was a little grey and 2, my first batch over baked slightly and were a bit hollow and too crispy. I followed YouTube vids and I did well. But the temperature was the hardest. I used the recommended temp and had to turn mine down to 130 C for them to cook right for 15 minutes.

Some were slightly golden meaning they were overdone. But they had the right kind of legs and shiny surface with a lovely chewy centre. I was very proud of myself. It’s time consuming but worth it. And it used almond flour so there was no worry about gluten.

I want to try this with egg replacer meringue. Because I am curious if it would work or not and I want to use YesYouCan gluten free flour. However, I maybe be setting up a kitchen disaster by trying, it won’t stop me from trying as I am just too curious.

A few of them broke. A friend of mine is a certified pastry chef and said it can happen if there’s fluctuations in heat or opening the oven. I didn’t open the oven knowing enough about meringue to know you shouldn’t. But you can see how some are golden and some aren’t. My oven has hotspots. But I did well. Only about 6 were broken after baking. The first batch had three in the same spot that popped and cracked. For a first try, I am thrilled. Would love to try again and make more colours. Funny thing with me is I can often nail it

I definitely plan to do more experiments with this.