Monday, 26 March 2012
A Tasty Fail at Attempt #2.
I flipped on the television tonight and Top Chef Canada was on. I caught it mid-way through. Coincidentally, one chef had chosen to do a pink macaron. The main judge, a big-shot chef, seemed nothing short of dazzled. The other judges asked him "are they difficult to make?", to which he responded "the failure rate is very high." The brave contestant mastered it (jerk) and won the whole challenge for the episode because he "exhibited great technique and skill."
I tell you this because it made me feel better about this past Friday's failure at attempt #2. Rather than foolishly diving in head first as i did on attempt #1, this time around i carefully planned and did all the necessary preparations before i even sifted the almond flour. The piping size guide made up (if the little darlings are different sizes, they'll bake differently thereby causing more problems); the ingredients all weighed on the digital scale and sifted, aged egg white delicately separated and beaten for 15 minutes (i understand now why a stand mixer is recommended), and finally, the stage i had not reached before: Macaronnage. It is the ever important, very precise, super finicky and surprisingly physical act of J-folding the dry and wet ingredients together. Do it too long, fail. Don't do it long enough: fail.