This recipe for French Macarons called for 5 egg whites. I had 4 frozen in my freezer from the September challenge that required 4 egg yolks. I do take to freezing multiples of yolks or whites, after Alton Brown told me that you can freeze them separately. I've made Jamie Oliver's sheet meringue out of frozen egg whites with perfect results, so I figured that they would be fine for this application as well, as long as they were at room temperature.
Now, I'm not so sure. The first thing I do when I wake up on Daring Baker Challenge Post Day is check on Audax Artifex. He does post on the forum for members earlier, but I think I'm intimidated by him...so I wait until the 27th. He left his egg whites out for 3 days, covered and at room temperature. I am doing this next time.
The only variation to the batter I made was to add about 1 t. of almond extract. It is my most favorite flavoring, and I couldn't resist amping it up. I did opt to grind my own almonds, which I used by weight. I ground them in the food pro with a cup of the confectioner's sugar, as the directions directed, and then I ground them some more. I don't know why they all didn't succumb to powdery fineness, so I sieved them. I had about this much left over... and saved it to use on ice cream.
I think in retrospect, I did pipe them too close, and also that since I didn't re-grind the portion of almond that I sieved, I had a slightly less dense batter.
Still, to this point in our adventures, I thought everything was going pretty well. Until they started coming out of the oven. The premise of the macaron is that you bake them at 200 degrees for 5 minutes to set them. Then, crank the oven to 375 degrees and finish them until browned slightly, about 7-8 minutes. After the 8 minute mark, I slid them hopefully out of the oven...
I also had forgotten that in my Christmas cookie cache a few of years ago, I tried a Amaretti recipe from Martha Stewart that I think went entirly into the trash can, it was so miserably mangled.
I am insanely curious to know if aging my egg whites for several days will eliminate this sticking problem, or if it is just par for the course since sugar is involved.
Lately, I think if I have any leftover crumbs or sweet bits I freeze them in thoughts of making ice cream. I adore homemade ice cream, but don't adore that I'm the only one to eat it - thus challenging the proportions of my figure. I am daydreaming about these almond flavored bits, however, and think that if I chop up some of my alcohol soaked cherries, and add it to vanilla or maybe chocolate ice cream, I could be very happy. Maybe shave some dark chocolate over the whole works, since I'm dreaming away. I've had so many ice cream options in my mind lately, I may just have to go and freeze my canister, so it will be ready when my dessert options wane - not that that happens so often. I am backlogged on things to try, partly due to my obsessive food blog reading. I guess that the reading is probably healthier than the eating, but as long as I stick to my "everything in moderation" mantra, all will be well.