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Craparoons

macaroons - master chef

I have a special day coming up for a friend where we are required the bring a plate of food. I decided to be creative and make something special instead of my usual supermarket run for dips n chips.. so I thought (far beyond my capabilities) it would be a great idea to try macaroons! To be completely honest I’ve never even tried a macaroon. I saw them on Master Chef – ages ago – it looked easy enough!

So I get the ingredients (after looking around for almond meal for ages not realising it would obviously be in the nut section) I get home and realise I don’t have anything to weigh the ingredients. That’s ok! So I work it out going on the 110g bag of almond meal I have. I need 130g of almond meal. Shit. That’s ok! So I compare the weight of that with the unmarked bag of icing sugar I have left over from some cake mix I had. It felt heavier. I reckon 150g. I needed about 220g but I need to compensate for the almond meal so that should be about right.

I mix them together. I need a sifter thingy. I need to sift 3 times. But I don’t have one, so the collander has to do. I make a complete mess trying to sift it all 3 times.

Next, I whip the egg whites, sugar and form peaks. In the mixer thinga-ma-jig–what I thought would take a few minutes took ages! It wasn’t working, damn it! My appliance started to have this kind of.. burning smell going on after a while so I gave up on that and out comes the antique 100 year old hand held egg beaters. It was a good work out I must admit, if you want one super strong man arm. Swapping hands doesn’t help, it just gets messier.

After a bit of good ol’ fashioned elbow grease the egg whites were looking pretty good! Now, to fold them together.. I did it as gently as I could, trying not to squish out the air or whatever. I had no idea what it was supposed to look like other than ‘smooth and shiny’. Mine certainly wasn’t smooth or shiny, but slightly lumpy and pasty. Ah well, lets see what happens! Into the piping bag.. uh, hand made baking paper bag, and pipe 3cm small round dots. They were pretty dodgy looking but some were not too bad! Finally I let them sit for 20 mins then into the oven for 20 mins as directed.

30 mins later.. tada! Craparoons.

craftfail macaroons - nailed it

From: BeckyB

9 Responses to Craparoons

  1. Tammy says:

    Oh man, I was cracking up when I read the heading.

    Even with a scale I’ve never been able to make macaroons that look good.

    How’d they taste?

  2. Kelly says:

    I admire your optimism through the whole thing!

  3. Ashley says:

    I actually thought the violet one was your finished product and was trying to find out what went wrong until i clicked the thumbnail and read the whole article!I admire your perseverance:)

  4. cyndi says:

    i just shot milk out of my nose lol this is hilarious.

  5. Willyb says:

    Dear lord! My stomach hurts I laughed so hard. You see, I looked up the recipe for macrons and realized THEN AND THERE that I wouldn’t be able to do that sh**. You’re a braver woman than I. Lol!

  6. Kate says:

    Love this post (actually I love the blog in general)! I’m not a bad baker & have only ever had a modicum of success when using a packet mix (Donna Hay – an Aussie brand, not sure it’s available in the US). I think the $AUS2.50 a macaroon from the local French Patisserie is worth it!

  7. Mellina Huitema says:

    Hahaha! I’m sure I wouldn’t have done any better with these. One tip for next time you’re dealing with egg whites, though, NEVER add the sugar right away. That’s why it took ages. You have to whip the egg whites on their own until you have soft peaks, then add the sugar and whip until you have stiff peaks. To be safe I just whip the egg whites until they look right and then add the sugar.

  8. Jenni says:

    This is so funny! Trying to make macaroons without actually weighing anything is the craziest part!

  9. Cecilia says:

    *Macarons.

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