So you can imagine my delight when I saw that my macarons rose without cracking and had feet! I bounded into the lounge room, "Mum, they have feet!"
Mum: "I have no idea what that means."
"My macarons have FEET!"
Mum: "Biscuits don't have feet"
I had to play it safe the first time around so I stuck with the plain cream coloured shells. I'd read so many different things about colouring the shell mixture and I just got too scared. Coloured icing, however, I can do. And look at those lovely spring pastel fillings!
The flavours are violet, lemon, musk and marshmallow. (I got a little bit excited with the exotic extracts I ordered recently. want some? check this place out.)
I did a bit of research before settling on a recipe and I went with Martha Stewarts one. You can find her recipe here. Follow it exactly! But first, allow me to emphasise a few points...
1. Whip that egg white. Seriously. Whip it forever.
2. When it says to triple sift the almond meal - just do it. This will also take you exactly forever, but just do it!
5. Martha doesn't say to do this, but I'd read elsewhere that it helped if they were baked with the oven door slightly ajar. Use a wooden spoon to keep it open.
(feet, feet, feet!)