This is the first post of the home making macarons website, I wrote this before the website went online.
Friday, heavy rain, I took a rest from my html and css undertakings for this website, and started to make yellow and blue macarons.
As a person who doesn't follow recipes' instructions correctly, at the first time that I try to make coloured macarons, I used a liquid food colouring , and it was a big mistake. After adding the food colouring, the batter became too liquid, and when I try to pipe the macarons, they were spreading at each other. Lucky us we have that garbage can for mistakes such as this 🙂
Ever since, I use only gel food colouring, one tiny drop for one each egg white. I'm still looking for a good natural food colouring, haven't found yet.
In this post, you can see some ideas for natural food colouring: http://macaronshome.com/3283-2/
These yellow and blue macarons are not camouflaged advertising for "Ikea" :-), these colours are the colors of my beloved football team – Maccabi Tel Aviv.
Because I wanted to make 2 colors for one batch of macarons, I added the food colouring only after folding the powders with the meringue, and not right after whipping the egg whites as usual. Before adding the food colouring, I didn't fold the batter suffciently, because there'll be more folding with the food colouring.
I inserted each coloured batter into a different piping bag, and drizzled the batters on a silicone pad which I've bought from a cheap chinese website.
In another baking pan, I piped the batter on a parchment paper. I've waited 30 minutes until the macarons got dry, so I could put them in the oven.
12 minutes after, I took a picture with my broken screen iphone
Second thing I've learnt (The first thing was not to use a liquid food colouring): Not to pipe macarons on top of bent parchment paper, the macarons won't be baking well on that spots of the parchment papar.
You can see an exampke for this in the picture below:
Did I mention that I'm busy with this website building? So I didn't have time to make a ganache, so I filled the macarons with chocolate spread. (The photos with the yellow ganache were macarons that I prepared in a different time).
The macarons should rest in the refrigerator one day before eating them.