French macarons - 3. The remaking.

Smooth top, no cracking. 😎 (4th batch)

Yumz ... I wonder who dislikes this French petit four? 🤔🤔

The making of macarons can be really temperamental.
There are up and down sessions when I'm trying to made these delicate cookies shells. I won't deny the facts after a few good attempts, I did fail to succeed in getting good shells.

The 4th batch with good results.

No cracked shells, hooray! 😃

No more browned bottoms.

Blueberry ganache filling. 😋

Nice feets. 👌

After practising and practising the crucial macaronage technique to achieve the correct consistency of batter and deflating the right amount of air in meringue, I finally succeed obtaining nice shells in several consecutive bakings. That is quite an achievement, won't you be proud of yourself if you can do that too? 😀

1st batch - making of macarons after a long hiatus.

Good looking shells.

But browned bottoms... 😑

Still edible and tasty. With raspberry chocolate French Buttercream.

2nd batch.

No cracked, but irregular raised of feets.
To lookout for oven spot that has irregular baking temperature. 😒

3rd batch.

Still having browning on bottom. 😓

Going to practise again soon. And now I can't decide which filling to make. Perhaps the French buttercream so as not to waste the yolks. 🙂

The recipe I am using is from Alisa TokyoSelect: https://youtu.be/3_A0AP3Xh9s. Do visit her YouTube channel for easy making and small batch of macarons. 😉