YUUUUSSSS!!! >50% of this batch of macarons came out perfect. （*/∇＼*）And they were all smooth topped and had proper feet! The failed ones were the ones that came out hollow but hey, those are still edible and I'll take it! It's been ages (if ever) that I've been this happy with a batch of macarons. They are the cookies that refused to be conquered. Honestly, they aren't even my favorite cookies! I keep making them though because I'm stubborn and I love the challenge of trying to make them precisely because I have not mastered it. Every time I have an extra egg white I try to practice making a small batch, and although I sometimes feel like it's playing roulette, it is so rewarding when they do come out correctly. There is also an infinite number of flavor combinations that one can play with so it never gets boring.
This attempt came about because I've been on a black sesame kick and had a spare egg white left over from making kasutera. I love this recipe from the food blog Shiawase Days as it makes a small batch using just one egg white (extra large egg), has a simple ingredient list, and her ingredient amounts made exactly the right amount of batter and filling. One thing she does differently that I hadn't seen much of was to bake at a much lower temperature for a longer time to prevent browning, which I think I will be doing now too as my oven tends to run hot. She also piped 2" rounds, resulting in fewer cookies, but my template was closer to 1.5" so I was able to get about 26 shells. I still need to work on my technique (sometimes I wonder if it's the way I pipe the batter that causes some to be hollow and others not??) but will definitely be using her proportions going forward. (⌒▽⌒)☆