Day 6: The Macaroon Grind

We started our second week by making macaroons, a small desert made from almond flour, sugar, and  a filling. They were very complicated to make and it took a lot of precision during the mixing process. Since we were only making deserts, we had sandwiches for lunch.

We began by making a meringue mixture and heating sugar in a sauce pan. We also added flour and sugar in a bowl, and separated egg whites from eggs. We had to be careful with this step, as any egg yolk in the mixture could mess up the final macaroon. After the process of mixing all of the ingredients together, we began to pipe the macaroons on to our trays. We learned a bit more about the mixing process and what can go wrong, as a portion of our batch was lumpy and not cooked properly. From the look of this batch, is seemed we would've had to make a major error in the cooking process, but the only error was that we mixed this last batch for a bit too long. The mixture dried out slightly and completely altered the final product. Fortunately, there weren't very many that were messed up and the successful ones were delicious. We finished up the cooking and decorated our macaroons to our liking. This was one of the most difficult foods I've made and is generally challenging, but we all enjoyed ourselves.