|My "quarter size" turned into a silver dollars...|
One big thing I did this time...banged those damn pans...a few more times than prescribed...which might explain the "silver dollar" phenomenon mentioned above...but whatever, there were NO air bubbles to wreak havoc!
I baked each tray individuality this time letting the pans rest too, 15 min for the first one, and subsequently longer for the others as they waited their turn in the hot box. I hoped...oh I hoped upon hope. ..at the nine minute mark when I went to rotate the pan...cracks, ugly ugly cracks...I was greeted with cracks... Dammit...I felt defeated. I was committed to finishing the other two trays but the results were more of the same.
|I even turned them over to cool, sort of like an angel food cake...|
|But I don't really know if it helped...Little tiny "feet" Boo.....|
Bottom line was that I needed these for my party on Saturday and come hell or high water I had to make them work. So what does one do when taking a ride on the failure train you might ask...you ride that bitch to the end of the line...and that's exactly what I did. I had all these Macaroon shells, crappy as they were, and they needed to be filled so naturally I decide to make a brand new butter cream recipe...hey if your gonna fail at least do it spectacularly...and I'll have you know that Swiss butter cream came out fantastic! Finally something went my way!!! It was terrifying as it involved a double boiler and no powered sugar but it is the most amazing icing ever, now I know why the pros use it...so two strikes on the Macaroons but I'll take a ball on the icing. Now if everyone likes them, that'll be a huge home run.
|Swiss Butter Cream goodness|
|Matching up the shells...Today's debacle makes yesterday "failure" look pretty damn good now...|