The Macaroon Challenge

I have decided to set myself a challenge to make the perfect macaroon. Yesterday was my first attempt to conquer my challenge and i have came to realise this will be no easy task. A macaroon is described as a meringue like biscuit, crisp on the outside and slightly chewy on the inside made with eggs whites and most commonly almond meal. My attempt at Pistachio and orange blossom macaroons was not a complete failure, in fact i was quite surprised how they turned out.
The key points to making macaroons i have found is to make sure they are all the same size, this is important when it comes to matching them up and how the end appearance will look. The eggs white would be the most difficult aspect, they have to be beaten until firm but if you go too far they will become watery and split. You must take care when folding the egg whites through the remaining ingredients and try to keep as much air in them as possible so it is best done with a metal spoon and a light folding action. You can tell when the macaroons are cooked as they will have a rim around the bottom which will look like it has risen slightly.
My plan is to keep working on this recipe, trial and error and experiment with different flavours until i come up with the perfect macaroon. So this is definitely not the last time you will see macaroons on this blog. Next time i am going to cook my macaroons for just a little longer as they were still a little sticky on the bottom. They were also a little too sweet so i am going to try and cut back some of the icing sugar. So take up the challenge, check out the recipe and join my quest for the perfect macaroon.