Matcha Macarons (Virgin Attempt)
i tried my hands at these french confectionery for the first time and i was pretty nervous about it. i read up countless recipes and bloggers giving 'macaron making tips' and only had a little better idea afterwards of how they're done. i never tasted the commercial ones before and if i ever get to visit paris one day, macarons at pierre hermé, ladurée, gérard mulot, fauchon, jean-paul hévin & lenôtre are ones that i WILL NOT miss.
these macarons are really temperamental. my meringue batter was probably undermixed coz the "feet" wasnt prominent enough. but on the other hand, the emphasis is not to overmix the batter. the piping itself was pretty even, and the "skin" nicely formed, just not very glossy. the almond flour i used was also too coarse and didnt hv a grinder or food processor to grind it down somemore. and maybe i shd really use a silpat instead of parchment paper.
im definitely making these a few more times. if i master the basic recipe, then i can go ahead to experiment with more flavors. i really wanna try the hazelnut praline & caramel fleur de sel!