Disaster... that pretty much sums it up. Right when I got home from work, to a hot apartment, I knew it wasn't going to be a good idea to take on the macaron list I had prepared the day before. Well, I did anyway...I had to...I had asked Ryan to set out the egg whites a few hours before to come to room temp. Everything was ready. Oh...what a waste. I now know why French macarons are considered a very finicky cookie to make.
Let's just say out of the five flavors I made (banana-walnut, almond, strawberry, pistachio and spiced pecan) ZERO turned out. Maybe it was because I made a huge bowl of meringue and divided it five ways or maybe it was too humid/not humid enough or just too dang hot. Maybe I mixed the egg whites too much or had the wrong sugar egg ratio, or maybe the macaron gods were just not looking down favorably on me. Whatever the cause they were just a disaster (well, they still tasted good). I'll spare you the details of my mini breakdown after the second batch went in and slowly began to ooze out of the nicely formed shell. Ugh. I'll be taking a break from macarons for awhile.
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