It was seeing Steph of Raspberri Cupcakes recent guest post on Kidspot where she made Milo flavoured macarons that motivated me to master the macaron. Before I saw these yummy-looking treats, I’d look at macaron recipes and think: “I should try making them again,” but never actually did anything about it. But Milo is a current weakness for me, so I bought some almond meal and gave it a shot.
Admittedly, I felt boosted by the success of part one of the macaron challenge, the packet Zumberon. While all the ingredients in the packet mix were measured, I still had to make sure my equipment was sterilised, sift the almond meal, pipe the circles and pray they grew feet. I felt, by the end of cooking the Zumberons, that I’d started to master some parts of the technique.
I think it was enough to give me a feel for how macarons would react in my oven (because I’m in a new place with a new oven), get a feel for piping technique and, most importantly, the thrill of seeing them look like macs you buy at a store. So, a couple of weekends ago, I spent the afternoon making Milo Macarons.
Not completely confident with piping them to size, I spent a lot of time prepping the trays by drawing circles onto my baking paper, using the stencil that came in the Zumberons box. While Steph’s recipe says that it yields 12-15 macarons, I tend to like my macs very small and bite-sized, so I prepped quite a few trays to allow for the extra mix.
I also had to wait for my egg whites to reach room temperature, so while I was waiting I did a vinegar cleanse on all the mixing bowls in my cupboard, just to be sure that no traces of anything my meringues could react to was left on them.
I read through the recipe several times, measured out all my ingredients and followed the instructions to the absolute letter.
|Folding meringue into the almond meal mix…carefully|
|The piped macarons resting|
I wasn’t 100% happy with how even I’d piped the macarons, I had trouble getting the mix not to flick into a little tail as I pulled the bag away.
Nervously, I started putting them in the oven and sat on the floor to wait and see if they formed feet. When it happened, well, queue happy dance:
|Just out of the oven|
I was so happy with how they looked. Not perfect, some of them were a little bit on the hollow side, but most of them were a good size, a nice consistency and, once I whipped up the Milo ganache, they tasted freaking awesome!!
So, all in all, I’m feeling much more confident about macarons after this! Thanks for sharing the recipe, Steph!
I’ve bought a bunch of different flavourings and can’t wait to experiment some more!