The Daring Bakers #8 Macaroons... disaster...

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macaroons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

OK, so it's another DB challenge and what a disaster for me. I was so looking forward to this - as I ALWAYS wanted to make macaroons, but... It's officially first challenge that didn't work for me, or maybe (which is more possible) I didn't work well enough for the challenge. I was waiting till late with this month's challenge - did it only yesterday... If there's anything that could go wrong with it - it did go wrong. I don't even know where to start...

I had all the ingredients measured as per recipe and did exactly what I had to... The mixture was quite thick when I was forming my macaroons and even my Hubby asked me if it's not too thick... I sad 'nah'... As it was my first time ever making macaroons I didn't really know to what consistency I should be aiming... anyway... baked twice as per recipe and... no leg whatsoever! couldn't get them off the greaseproof paper at all! and they were quite flat?!? The only thing that was OK was the taste... After cutting them off the paper with the knife they were quite tasty... shame they didn't look like macaroons at all!
It was my first attempt but by no means the last one! I will try again and of course share my experience with you again... If you want to try in the meantime - I'm posting the recipe below - and of course don't forget to check other DB blogs - as I can assure you that they did a great job! :) You'll find them all here.

P.S. I'm also putting a photo of my macaroons disaster - oh, just please be gentle...

How to make it...

- Icing sugar, 2 1/2 cups (225 g)
- Almond flour, 2 cups (190 g)
- Granulated sugar, 2 tablespoons (25 g)
- Egg whites, 5 (Have at room temperature)

Preheat the oven to 93°C. Combine the icing sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t over fold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 190°C. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
Cool on a rack before filling.