Macarons: First Attempt

Dark Chocolate Raspberry Macarons

I love everything French, therefore I thought I should try to figure out how to make the traditional french pastry, macarons.  This delicate dessert is made up of egg whites, almond powder, icing sugar and sugar.  Although the ingredients are simple and few, the techniques and skills involved in making a perfect macaron, are not.  I have yet to taste an original macaron from its native country, thus I do not actually know what exact texture I am aiming for in this project.  I did some reading up from the internet on this subject, and after gathering all the information and tips I needed, I proceed to make my first batch of macarons based on a recipe I got here.  I did not have much of an expectation on the final outcome.... in fact I had even mentally prepped myself for a possibility of total failure.  Thank God that that didn't happen.  I managed to produce more than 2 dozens of macarons, and non of the shells collapse/crack in the oven.  However, I do not think I did a very good job still...my shells are not in a smooth dome shape, and they all have a little peak that do not fall back down after I pipe them on the baking sheets.  My guess is that I have under-mixed the batter... so I will try to make adjustment on that for my second attempt.  Taste wise, they are crisp on the outside but tender on the inside.  The dark chocolate ganache compliments the sweetness of the shells, and even my husband who does not have a sweet tooth says he likes them.  And for that reason alone, I give myself a pat on the shoulder!  LOL.