patisserie from hell

the ground almonds & pistachios

dear lord macarons are a baker's worst nightmare.

i highly underestimated them. the recipe seemed simple. no strange culinary ingredients, simple steps. what could go wrong, right?

EVERYTHING went wrong.


i split the eggs nicely, of which i was very proud since it was my first time ever splitting eggs.
but then the nightmare commenced. i added the sugar to the wrong bowl. the batter was too thin because i was scared of over-mixing it.

my oven burnt the first batch. so i tried opening the oven from time to time, which kinda worked. but the macarons still looked like a pile of molten green... substance. and the shells broke off the inner part.

last batch... tried to mix the batter a bit more... to no avail. so i tried to bake them in a mini cupcake mold.

that seemed to work: the texture of the macarons was good. but they cracked :[

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 so. a long story short: i've learned a lot about how NOT to make macarons. and after six hours of experimenting and growing white hair, the result:... *please sit down in case you pass out in awe*

these AWFULLY looking (but tasty) pistachio macarons

when you're making macarons, be very very precise, careful and cautious. know your oven and experiment first. practice, practice!

i will be practicing again this weekend, so please wish me luck and i will show you the results!



nevertheless, many thanks to The Art of Being Perfect for making these awesome macaron recipes!