So my last batch of French macarons, I wanted to try a recipe I had seen. Users commented that it was a “fool-proof” recipe. Seeing that it made slightly more macarons than my current recipe, I figured I’d give it a shot. Results (for me, at least): Awful. I’m sure the recipe was great for some people but it did not turn out for me. I wish I had taken pictures of the hollow and cracked mess that resulted, but I don’t think anyone wants memories of their failures haha.
So I went back to my tried-and-true recipe, the one that I had experimented with for so long and is my very own fool-proof macaron. Stick with what works for you! I also did some experimenting still with the baking time. Instead of baking it the usual 20 minutes that I normally do, I decided to do 16 minutes, rotating at the midway mark. They are even better than before. Normally I’d have to let my macarons “mature” for a day prior to serving but these were ready to be eaten immediately.
I wish I had cut one open just so you could see how beautifully un-hollow they are. Oh, I filled them with strawberry buttercream and mocha buttercream. Yes, those are my leftover buttercreams from the holidays but they hold up well in the freezer when sealed tight!
And then there’s my Cubs cake that I made for my brother’s birthday. This was my first attempt at cake decorating, so yes it’s not very pretty. And yes, I noticed the crack on the face but I absolutely hate fondant so I used gum paste instead. I’ll probably do fondant next time though and just stop complaining about it.
When I walked in with the cake, he didn’t seem very pleased at receiving just a cake. But when I told him to look closer, his eyes just lit up. He immediately took a bunch of pictures and started sending them to friends and coworkers. He has been a Cubs fan since as long as I can remember, so when they won the world series, you could imagine the elation. This Cubs cake was going to happen either way though, win or lose. Very happy they won.