... simply my life

It's all about egg whites!  That's my conclusion in this macaron experiment!  This time I doubled the recipe - 6 whites whipped up quite nicely and were perfectly stiff, just as they should be.  This was for sure the root of my problem with my first go at the french macaron.

So I got much closer this time.  I used the typical recipe from my first experiment and got beautiful "feet" but I needed to give the batter a few more turns because they also had "beaks" - boo for beaks!  I think the third time with this recipe will be the charm for sure!  

With the second part of the batter I attempted a chocolate version that wasn't super successful.  Not sure what I did wrong with that one - used the famous David Lebovitz recipe but when baked at 375 no feet and major cracks (right in the photo above) I turned the oven down to 310 and got better results (middle in photo above) but still some cracks, but hey, they've got feet!

Tomorrow I'll make some fillings and see how these guys taste!  That's the most important thing right??