Here's a photo collage from setting to baking and presentation. Bear with the blurry and not-so-focused macaron images, I just used my Dad's phone to snap some of my hardwork. True, it is a bit scary how to handle things like this (especially that finicky “macaronage” which is the process of incorporating the dry ingredients with the egg whites to make macarons, people fail here mostly), but you really need to fail at first, so you can trig your next action (assuming I've succeeded in this, haha!).
They're all in bright blue color cause I added too much color gel, but lesson learned. Hihi. As you can see, some of the macarons I've made has teeny tiny feet, and some has nothing at all. (at least they're not flat) And that's my biggest problem.
So done reading some troubleshoots and the like, I guess I need to move forward. I just hope my friend visiting Macau can hand me some almond flour cause it's really hard to find it here. BTW, I prefer not to mention but I'm itching to tell you guys that I bought a pack of almond nuts and grind them at home. That costs Php50 per 45 grams, about 15-20 pieces of nuts. Tsss.
That's it for tonight guys. Expect my updates for my next batches!
PS. Mom's back from LINK seminar! Yehey! And the cam's back too! ^^,