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. OK, this is my third trial by now, and I have the worst looking macarons ever! They’re even uglier than the macarons I made by whisking the egg whites using my hand. Yeah, the macarons didn’t crack as the previous ones, but I couldn’t make 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 or (non)macarons! Though these things taste good, in terms of looks the result is a big epic FAIL..

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

Almond, powdered sugar and black tea:

Blending the two mixtures:

I’ve waited for 45 minutes and couldn’t see the macaron shells:

Crossing my fingers to see the “pied”:

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