Black Tea Macaron-ish-s “sans pied”: Macaron Trial #3

This time, I was sure to succeed. I bought Ogita’s book “I Love Macarons”, which is said to be the one of the best guides to make macarons and I really loved it, because it gives you a lot of different macaron options based on a “basic” recipe. It also has some very detailed instructions and I read all of them carefully to finally make some “real” macarons. Yeah, the macarons didn’t crack as last time, but I couldn’t form the foot, or “pied” as the French call it. Ogita says if the batter is too dry, you cannot make the foot; but I don’t even know how I got the batter that dry. I didn’t even whisk the egg whites too much (that can make it dry). And what is worse, according to Ogita, my “things” are not even called macarons because she says: “Without it [pied], the pastry cannot be called a macaron.” So, I just call them macaron-ish-s!

Whisking the egg whites with granulated sugar. Everything seems to be normal:

Hmm, maybe I dried the egg whites, I don’t know. They still look normal, maybe a bit hard:

Almond, powdered sugar and black tea mixture:

Blending the two mixtures:

They are now starting to look hard. I’ve waited for 45 minutes and the shell around the macarons didn’t form:

Crossing my fingers to see the “pied”:

My little sad hearts:( …

I put them into a box, because they were still delicious: