My name is Jenny and I messed up a batch of cookies today

So I thought since I didn't have much yard work to do today, that I would attempt a batch of macarons using the almond flour that I made myself in a burr grinder.  Almond flour is mad expensive ($13 for 8-12 ounces), so I thought, why not get some slivered almonds at $5.99/lb and try to make the flour myself?  Well, it worked, the flour turned out perfect so off to make macarons I went. 

If you have never made macarons before, there are very few ingredients, but the utmost care must be taken with each of them.  The almond flour and powdered sugar must be sifted about 2 or 3 times, the egg whites have to be beaten not too stiff- whoops. 

The macaron batter I thought was perfect -John got to pick the color today

As soon as I piped them onto the cookie sheet, I thought they looked a bit extra pointy, but then I thought, "whatever, they will turn out perfect, they always do."  Ugh, was I ever wrong.



First indication we had a problem:  cookies were VERY pointy prior to baking

Then, when the timer went off, I ran to get them out of the over and discovered that I had not made beautiful little cookies today, I made blue gnome hats.

But they still have little feet!!  Small victories.

Oh well, I over whipped the crap out of the egg whites and this is what happens.  I always think, "Oh just a minute more, no big deal."  Well today people, it was a big deal, my cookies turned out like crap.  You win some, you lose some.  In my husband's case, I make 'em, he eats them.  It's all the same to him.

-Jenny

Edit- I thought about this all last night and have since realized that it was the egg whites that were over whipped, it was the batter that was under mixed.  I had forgotten everything Jenn taught me, the batter should fold back on itself like ribbons and be very pliable.  I undermixed!  Dangit.  And yes, I sometimes stay up nights trying to figure out why stuff doesn't work.  You're lying if you say you don't.