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I'm so glad you joined me! Please, take a look around and enjoy. Oh! You might want to go ahead and grab a glass of milk too. 

Macarons Please!

Macarons Please!

My journey of macaron making actually started off in college. One night one of my roommates sister came over and brought all of the supplies for us to try to make macarons. I can't remember much except the fact that we didn't have any type of mixing tool (yes stiff peaks were made by hand and whisk), and we piped them using sandwich bags. Crazy I know, but this time I had a mixer and a piping bag!

College Macaron Making at Georgia Tech 

College Macaron Making at Georgia Tech 

If you don't know anything about macarons, the first thing to take note of is that they are very temperamental. My best advice to anyone trying to make macarons for the first time is pick a recipe that gives gram measurements!! None of that cup stuff... you will fail! Honest! You need to be very precise (scales out everyone). Also, watch those free videos on YouT ube so you know what to look for when they are asking for stiff peaks. For me, that means I can confidently, again CONFIDENTLY, turn the bowl upside down over my head and the egg whites will stay in place. Finally the shell making and baking! Don't be afraid to let your shells sit out longer than the recipe calls for, mine sat out for 2 hours, they really do need to develop a shell before going in the oven. Also, I dropped my oven 5 degrees below what the recipes call for because it's better for them to bake low and slow. 

Well as always I didn't have my own tips when I did my first batch, though I did have a mixer and piping bag. However even with the tools they still came out worse than the college batch, they had no feet and cracked shells. If only it could have been perfect the first time. My second batch though was AMAZING!!! Amazing as in they had feet and slightly lumpy shells. Hey! I didn't say that they were perfect, in honesty I love the french macarons (the method I use) but the only reason I tried to make them again is because I get quite a few request for them. I know I still need to continue to perfect the cakes and sugar cookies, but what's the harm in adding another signature item to Engineering A Cake? So here I go on another adventure with the French Macaron, got any other tips? Please send them along! In the mean time I'll continue to practice and keep you updated on things over here.

 

Happy Baking!! 

Anissa 

It's Here! It's Really HERE!!!

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