Frustrating

Been having problems with my macarons in the last three tries. The first had a runny batter that spread too much before it could enter the oven, the second and third had a few crack tops and the feet were lopsided (same old problem I had previously). My family and neighbours are more than happy to eat the failures but it irks me I had only one success and things had gone downhill from there.

I've note a few things I've done differently. Hopefully with these observations, I can rectify the problems I've been facing.

1. The egg whites used were relatively fresh. Hee...all thanks to the great rapport my mum has with the egg seller. I had previously used eggs that had been 3 weeks old and the whites aged in the fridge for 3 days.

2. Sifting of the TPT. I usually just use them straight after a good blizz in the food processor. This time round, I sieved the TPT thinking it will help in the folding into the meringue. Hmm...got to reduce the number of folds since the TPT do get mix in easier with the sifting.

3. Instead of gradually adding in the sugar during the whipping of the meringue, I've dump it in at one shot.

4. Reduce the drying out time to 30 mins. Need to gauge the drying out time according to the weather.

Getting better....

Finally a batch with decent dome and feet. I think my God has heard my desire to master these finicky little guys.