I decided to try out another recipe/method for French Macarons yesterday. I got the method from this amazing book:
I decided to go with vanilla flavoured macarons.....mmm vanilla!
The main difference between the Raspberry Macarons I made last time and these vanilla macarons was the beating of the egg whites. In this method, after I added the caster sugar I beat the mixture for a further 8 minutes (the recipe said 10 but I was scared it wouldn't turn out right!) This made a very light and fluffy meringue mix, which I then added the tant pour tant (icing sugar & ground almonds) and went through the stage of Macaronage (mixing the dry and wet ingredients together) I think this was the most critical part, the mix was very airy so you have to break it up, but also remember not to over mix as this can lead to a runny mixture which means you'll have no feet on your macarons!.
The outcome I had was somewhat successful. They had the right texture, they had feet and they tasted good! My only problems were a) the had a little tip on them from the piping and b) they browned very quickly. I think I needed to mix a bit longer in the "Macaronage" stage to prevent the tip from showing (it must have been too thick) and the oven temperature needed to be lower as mine were mini macarons (3cm)
My next attempt is going to be the Swiss method, this is where you heat the sugar and add it to the egg whites...wish me luck!