My macarons failed thrice.

Yes,

I attempted making french macarons. Thrice. And guess what? All three times failed!

Shoot.

Damn disappointed. And, argh. What a waste of ingredients too.

1st attempt(worst of all): I added water to the batter by mistake. Because I went to dilute the colouring and add it the mixture. Forgetting that water is not supposed to be added. The macaron shells turned out really bad. It was flat, slightly burnt, glued to the baking paper and very fragile.

2nd attempt: Macaron shells not burnt. Has slightly more volume. However, it is still very fragile and it sticks to the baking paper. I couldn't remove the shells without breaking it.

3rd attempt: Googled to find out more about macarons- making faults. And guess what? I found out that it is best to use aged egg whites. In other words, one should leave the egg whites overnight before using it. Eeew. It spells F-O-O-D P-O-I-S-O-N-I-N-G to me. So I went on to find an alternative method which is to microwave the egg whites before whisking it. Yupp, and I did just that. The result? Still almost that same! Except it is much easier to remove the macaron shells from the baking paper. Ah!! Damn frustrating!

Anyways, here are some pictures from my 3rd attempt:

Letting the macaron batter set and dry before popping them into the oven.

I think they looked better before they were baked.

The end result.

Super duper fragile macaron shells which cracked like crazy, despite me using minimal force when I removed them from the baking paper.
And there is no 'feet' formed.

Googled and found out that I might have over beaten or over mixed the batter.

Terrible-looking. But they taste okay actually.

The texture is almost right. Crispy on the outside and chewy in the inside (middle).

P.S: Shall try making it again when I feel like it. However, with a different variation of ingredients this time. And it would be my 4th attempt. I pray for success!