In February, I tried to make macarons and failed terribly. (See the blog post here) A few months ago, I was doing some research for a magazine feature for university and decided to have another attempt using a different recipe. And it worked!
I won’t post the recipe on this post because it wasn’t mine, but I recommend you check it out on the Pink Whisk blog for some baking inspiration or tips.
I had read a lot of about how different types of food colouring could affect the finished macaron, so I used blue liquid food colouring with half and red gel colouring for the other half. Straight away I noticed that I didn’t have to add as much gel to the mixture to get the colour that I wanted- something which I was very grateful for since it was quite expensive!
Unlike the first time I made them, I left them to sit for half an hour before I put them in the oven, and it really seems to have made a huge difference! I can honestly say that when I took them out of the oven and saw they had feet this time, I felt proud.
As you can see, it turned out that the type of colouring used does affect the bake of the macaron. Quite a lot. It’s certainly made me want to invest in some new gel colours to try out.
Although they were pretty much unusable, they were still delicious and my boyfriend quite happily munched on them for the next few days.
I filled the good macarons with pretty standard vanilla buttercream and they tasted delicious! I’m so happy that I finally managed to make them. Next, I want to be more adventurous and try more flavour combinations.