I tried and tried, three times - first I did not have the equipment needed, then I did not whisk the egg whites long enough, then I whisked them too much... I felt I'll never get the macarons look as they should but did not give up. After all, they tasted good so nothing was wasted (not in our house with 3 boys that love anything sweet - not to mention the mum)
Fourth time did the charm - I had bought new batteries for my kitchen scale and paid attention to timing. This time they were just perfect, on my home standards anyway. Great way to use the rhubarb curd as well.
175g icing sugar
125g ground almond
3 big egg whites
Whizz the icing sugar and almond together. Whisk the egg whites with the sugar until peaks stay up - not too hard though. If you want to colour the mixture, this is the time.
Mix the almond to the meringue mixture untill you get it falling ribbonlike from your spatula.
Put the mixture into a piping bag with a nozzle 1cm round. Pipe small rounds on the baking paper you've put on top of a baking tray. Once finished, knock the baking tray against the table a couple of times to remove all possilbe air bubbles.
Let the macarons wait about 20-30min before putting them to the oven. They need to form a skin on the top.
Put to oven 150 degrees for 15min, until they are set hard on the top. Let cool.
Fill with the rhubarb curd.
|The not so successful|