Baked my first batch of macarons today. Followed this recipe, which was very well-written.
One variation I made was adding in 1/2 tsp vanilla bean paste prior to folding.
I didn’t have a piping bag or nozzle so used a zip seal bag, which resulted in slightly oval macarons!
I also didn’t give my tray a good bang on the bench before baking, which I later learnt helps reduce cracking.
Had my oven on 150 degrees C (fan forced oven but on non-fan setting) for a touch over the recommended time.
Top tray was placed in the upper-mid shelf of my oven. I made the error of putting my second tray in at the same time, which resulted in some cracking and no feet (the thin bubbly lip/base of macaron). I presume this was because of the oven temp being too low.
Next time I will half bake the top tray then move to a lower shelf, and then put the second tray where the top tray was.
Top tray baked quote well. No cracks, but feet maybe a little large. I think next time I will turn oven temp up 5 to 10 degrees. A little lumpy too – perhaps just a fraction more folding before I pipe the ‘rons.
Filling: standard buttercream icing to start. I then added in a few drips of pink food dye, a couple of tbsp strawberry jam and a handful of white chocolate melted. I fridged the icing before filling.
Taste: my husband’s eyes lit up and a smile crept across his face. Much better than I expected. Fragile and light, but crisp and chewy. Delish!!