Day 2
After the first successful attempt I decided to try out new flavors. I came across
Tartlette's post about strawberry macarons and was intrigued. I used the same basic shell recipe as I used before (
Doughmesstic's) but substituted some of the powdered sugar for powdered strawberries. We had some freeze-dried strawberries that I finely ground in the coffee grinder. I didn't add an extracts or other flavorings. The other macaron I made was pistachio. Using the same recipe just substituting half of the almonds for pistachios.
When it came to the filling I decided on doing a vanilla buttercream for both. My only experience with making buttercream is the 1 stick of butter to 1lb powdered sugar with a dash of milk and flavoring. This time I opted to try something new and make the buttercream that
Tarlette used for her strawberry macarons. I really didn't know what to expect with whisking the egg whites over the double boiler and hoped they were heated/mixed enough. I followed the rest of the recipe but realized that the only butter I had was salted and it resulted in a very buttery buttercream. To compensate I added more sugar and vanilla to half of it and added powdered strawberries to the other. By the time I was ready to assemble the macarons I was tired and rather sloppily slathered on the vanilla buttercream on the pistachio shells and strawberry buttercream on the strawberry shells. My official taste tester, Ryan, was eager to try these out but after our taste tests we both decided the buttercream was too much and ended up removing all but a very thin layer on each macaron. I still had the problem with the tops of the shells getting too dark but overall I though it was a success and took them into work the next day. They were a big hit!
Although they were not perfect, I still thought they were great and decided I would make some more later in the week. The macaron frenzy continued...and to tell you the truth I was getting a little cocky...
little did I know what awaited me later in the week...
After the first successful attempt I decided to try out new flavors. I came across Tartlette's post about strawberry macarons and was intrigued. I used the same basic shell recipe as I used before (Doughmesstic's) but substituted some of the powdered sugar for powdered strawberries. We had some freeze-dried strawberries that I finely ground in the coffee grinder. I didn't add an extracts or other flavorings. The other macaron I made was pistachio. Using the same recipe just substituting half of the almonds for pistachios.
When it came to the filling I decided on doing a vanilla buttercream for both. My only experience with making buttercream is the 1 stick of butter to 1lb powdered sugar with a dash of milk and flavoring. This time I opted to try something new and make the buttercream that Tarlette used for her strawberry macarons. I really didn't know what to expect with whisking the egg whites over the double boiler and hoped they were heated/mixed enough. I followed the rest of the recipe but realized that the only butter I had was salted and it resulted in a very buttery buttercream. To compensate I added more sugar and vanilla to half of it and added powdered strawberries to the other. By the time I was ready to assemble the macarons I was tired and rather sloppily slathered on the vanilla buttercream on the pistachio shells and strawberry buttercream on the strawberry shells. My official taste tester, Ryan, was eager to try these out but after our taste tests we both decided the buttercream was too much and ended up removing all but a very thin layer on each macaron. I still had the problem with the tops of the shells getting too dark but overall I though it was a success and took them into work the next day. They were a big hit! 
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