French Macawrongs

 
They hate me.
No..
They hate my old traditional oven. They hate my electric oven. And yes that would be mean they hate me. Definitely.. 

 

Step 1 :
Using the whole unpeeled almonds was a bad idea. The taste of the macawrong become too thick and floury. I'm thinking of chewing a coconut macaroon. Kind of..

Step 2 :

They should come with some pretty result. But.....


They're all turned out to be a bunch of ugly Macawrongs.

Macawrong...

And macawrong..

And another macawrong..

Look at that. The feet traveling to the head. Nice...



I was studying carefully on this tutorial.


Mixing the almond flour + icing sugar :

http://notsohumblepie.blogspot.com/2010/02/macaron-101-italian-meringue-part-1.html

Baking french macaroons, see the differences :

http://notsohumblepie.blogspot.com/2010/02/macaron-101-italian-meringue-part-2.html

And the whole idea :

http://notsohumblepie.blogspot.com/2010/04/macarons-101-french-meringue.html

But none of them seems to work after each batch is baked. So I'm end up with a conclusion that good oven with a stable temperature is a BIG DEAL for making this super troublesome cookies.


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I know I should (or will?) get better next time. But not in the short time because I hate French Macaroons for hating me.



Ironic. I made this logo but I don't make it. Life is not fair.