Guys... I want you to meet.... my first batch of successful macarons. That's right! I finally mastered macarons. Look at those feet... look at those tops! Don't you just want to bite into them? No need to answer that, I know you do. I know because I did. I ate all of these macarons except for the few you see in the photos. That's all that was left... and one of them I had to take off a slice of cake I had made just to put it in the photo.
These mulled cranberry macarons are bomb. And you know I don't even say things like that.
Macarons have been one of those things that I just never got. With most baking, I am able to get it pretty much right away, but not macarons. No, it took me over a year and maybe 18 or more tries to get it right. I wasn't even expecting it to go right this time and I had no flavor plans or anything. I couldn't even believe my eyes when I took them out of the oven and they looked perfect. When I broke one open to see they ween't hollow, I nearly keeled over! So I had to do some quick thinking and used some leftover mulled cranberry sauce to make a buttercream. I already dusted the macarons with cardamom and cinnamon before putting them in the other and the mulling spices just had to happen.
Here's the trick.... you have to be patient. Before, I kept trying to find a way to rush the process and make silly mistakes. With macarons, you can't make mistakes and you have to really take your time. It'll save you a lot of wasted products in the end. And don't bother using cups to measure your ingredients. I don't think I've ever tried to do it that way, but as I said, there is no room for error and the only way to make sure your results are perfect every time is by weighing your ingredients! A kitchen scale is relatively inexpensive and will save you so much in the long run! If you are interested in baking any yeast breads, a scale really comes handy there too. It's almost Christmas, go treat yourself to a scale and better baking!
I promise to try and share a step-by-step tutorial on making macarons asap! For now, these instructions should do just fine as long as you read through the recipe thoroughly before starting - and give yourself plenty of time to make them!