Firstly, please let me say that this is more of a “cry for help” post rather than a “let me show you how I did it” post.
Last month I attempted to make French Macarons simply because they look so pretty and when I was back in Singapore in May, people were queueing up for them even though they were fairly expensive. Singaporeans would travel from East to West and North to South just for good food. I’m surprised we’re not the most obese country in the world. My attempt wasn’t very successful because the macarons had no “feet”. Oh, but the chocolate filling was too amazing and this reminds me I’ve got to dig the recipe out and try it again with something else.
They did taste pretty good for a first try though and I loved the colour. But guess what happened after I had three macarons? My face and neck were covered in rashes! I knew I had a slight allergy to nuts but I wasn’t expecting to have an allergy reaction just after three macarons. Thankfully anti-histamines did the job and off I went to the doctor for a blood test to know for sure what on earth I’m allergic to. But for now, I’m staying away from almonds.
I did try making them again the following week but nut-free this time and it went horribly wrong. So wrong to the point that I couldn’t even be bothered taking a photo to share with you. I figured that it just wasn’t worth the time, effort and eggs used to make macarons.
Since I’ve failed at making French Macarons I thought I should at least attempt to make Coconut Macaroons. What’s the link? Well, people often get them mixed up, don’t they?
On the surface, I would say they look pretty good. They’re golden brown and crispy on the outside and soft in the inside. I used the recipe from BBC Good Food. The only thing I did differently was to add the zest of a lemon to the recipe. The recipe is pretty good although I might actually cut down on the sugar since it was a tiny bit too sweet for my liking.
Now, here’s my question.
How can you get the rice paper to not stick to the bottom of the macaroons?
I know rice paper is edible but I would like them to not stick to the base of the macaroons. I tried peeling them off but it ruined the base of the macaroons. Any macaroons experts out there who would like to shed some light on this? Thanks a lot!