With my recent baking of pineapple tarts for Chinese New Year, I am left with quite a number of egg whites. I can use them for egg white omelettes, meringues or other what-nots, but usually I would just slapped them all over my face for a quick-fix "facial". That is the fastest - no extra effort needed, no messy clean-ups to manage.
But there was a nudging feeling in me to revisit my failed macaron attempt. Ok, it should be my failed macaron attemptS. Alright I know, half the world now can make macarons with their eyes closed and I am still failing.
I use a more reliable (I think) recipe this time, I am more prepared than previous times, so I thought I should be ok.
I drew circles on parchment paper, so that my macarons would turn out perfectly round nice.
I read the recipe again and again to get myself familiar.
Hahahaha, how wrong I was.
In my anxiety to make them successfully, I was actually nervous!
I left out an important step which I shall not say here, it is so noobie it makes me embarrassed.
Anyway, what could I say when I saw that they started cracking?
AAAAArrrrrgggghhhhh! That was the only thing coming out from my mouth.
I vow, I am going to conquer them. Perhaps I should go sign up for a class.
Anyway, these little cracked guys taste good nevertheless.
They are not as sweet as some storebought ones, which somehow makes me think I can get diabetes straight away just by eating one.
This recipe is from here. You can see that the instructions are clear and detailed. I just can't understand why this is one thing I do not have beginners' luck with.