In mid-January, Josh bought me a new oven, and I LOVE it. A few weeks ago though, I tried to bake macarons in it for the first time, and they didn’t turn out! Needless to say, I was very disappointed and set out to figure out what I was doing wrong.

Originally, my posts about these two macarons were going to be recipe posts, but since the macarons did not turn out right, well, you will get some pictures of failed macarons instead!

Josh has been wanting me to make lavender macarons for a while, and I even bought lavender flavoring a long time ago in preparation for this. I was too scared to use a full teaspoon of flavoring so I reduced my lavender flavoring to 1/2 teaspoon.

I bought my lavender flavoring from Beanilla.com. You can find it here.

I also tried out two macaron mats from Williams-Sonoma. These saved me a lot of time, but I’m not quite sure if they are going to work for me. I will mention later what I think I need to do, but it will require more experimentation.

I did add food coloring to make the macaron shells purple, but as usual, the color “fades” out after baking.

My first mistake with the lavender macarons: I think I overmixed the batter. Usually, I can tell when I need to stop, but this time I mixed a lot longer than I usually do.  I didn’t end up with any hats this time after piping them out, but the texture was all wrong after the macarons baked.

My second mistake: Baking on the wrong rack.  I baked my first batch on the top rack of my oven. Oops! That was a bad idea and I ended up with a small triangle of macarons that looked okay, but the macarons on the outer edges looked like mini-volcanoes!

My second tray of macarons turned out looking better, but they almost seemed overbaked after the recipe bake time of 12 minutes total. So that would be mistake number three. Their feet also weren’t quite level. On this second tray, I changed my oven setting to convection (we splurged and paid $100 extra for true convection, which means there is a heating element by the fan) and baked the tray on the middle rack.

I had been wanting to make Italian meringue buttercream for a macaron filling for a while, so even though these macarons didn’t turn out right, I went ahead and made the Italian meringue buttercream anyway.

Sadly, my son Matthias is not a fan of marshmallow, and this is basically a homemade marshmallow cream. So he didn’t really like these macarons.

It was a surprise to me that these “volcano” macarons tasted better than the traditionally-shaped macarons. In fact, these were all eaten up first. I think my kids saw these as a novelty. They had fun eating them!

These macarons almost looked pretty (and you can tell that the purple faded out of the shell), but they were a tad too crispy for me, even with a day or two in the fridge after being filled. The flavor was fine though, which was a relief. I didn’t want the lavender flavor to be overpowering. One picture I forgot to take was of the inside of the macaron. Even though it looks pink outside, it was purple inside!  If I have another chance to experiment with these, I will definitely need to add more food coloring and reduce my bake time by 2 minutes.

My second attempt was actually a few days after I made the lavender macarons. I wanted to make double chocolate macarons for the refreshment reception after my son Corran’s band concert, but after a frustrating afternoon of lopsided macaron shells, I had to give up and make chocolate chip cookies instead, along with a lemon drizzle traybake from one of Mary Berry’s books… which will hopefully be a post soon!

This time, I mixed the batter until I felt it was enough (and did the V-test with my spatula) and ended up with my little hats again. I think I need to practice until I get no hats. But in the meantime, little hats are good because it means I didn’t overmix the batter.

These are the only macaron shells I got that had level feet. These were baked on parchment paper in a quarter sheet pan. I wrote earlier that I need to experiment more with my new macaron mats.  All of my lopsided macarons were baked on those two mats, so I am wondering if I need to put the mats on a rimmed sheet pan like this one from Williams-Sonoma, instead of on a large cookie sheet.

I also reduced my bake time by 1 minute each rotation. So I baked these macarons at 325 degrees F using the convection setting, on the middle rack, for 5 minutes. Then, I would rotate the pan and bake for another 5 minutes.

This method produced macarons with a texture closer to what I was expecting. Once I gave up on making them for the reception, I decided to let my family have these lopsided ones. I filled them with a chocolate glaze (from a batch of eclairs I made last week… yet another thing I need to practice: choux pastry!) and also the Italian meringue buttercream that I used for the lavender macarons.

The chocolate-filled ones were more popular than the buttercream-filled ones, so I will have to remember that for next time!

We just finished eating the macarons today, so that means I can start prepping for another go at them soon. I’m not sure when that will be, but hopefully before the end of the month!

Thanks for reading!

Lynn

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