Hello for this past week, I at least tried at least 6 attempts of baking French Macaroons. They all went bad, failed, sometimes edible, some went good but did not come out as it was suppose to. I follow the instructions carefully and all but somewhat they never come out right.
Heres the measurements: ( I tried different mesasurements)
1/2 cup of almond powder
1 cup of powdered sugar
2 white eggs
5 tablespoon sugar
1 cup of almond powder
1 1/2 powdered sugar
3 white eggs
3 tablespoon sugar
I grind my own almonds into fine bits then filter them, then mix them well with the powdered sugar, then filter them out once again. After that I separate the egg whites, and start to beat them until they foam then add my 1st tablespoon of sugar, and continued to beat them then add the rest of the sugar. I beat the eggs until they're stiff as most people wrote in their instructions. I then slowly add the almond mixture in the egg whites folding them, the mixture comes out thick, creamy, a bit shiny. I pipe them out into coin size, hit the tray firmly to get the air bubbles out as well flattening them. I let them rest for 45min-1hr 30mins no hard shell. I then read you need to keep them in a well air-conditioned place, so i turned the fan on near the trays. one tray seemed to be dried. I popped them in the oven at 270f but they all turn out bad.
What am I doing wrong? I'm trying to accomplish making macaroons before I go into college. Thank you for reading and responding!