Minor acts of googling reveals that it is easy to get French Macarons very wrong and there's lots of conflicting advice on how to get it right. On my first attempt, I succeeded in making tasty but very lumpy, misshapen blobs commonly known as macawrongs.
However I'm generally reluctant to take on a new recipe without having the time set aside, because I prefer to experiment and perfect until I can do it at least as good, and preferably better than the pros. So taking on something that is commonly described as being actually *hard* is not the best idea.
Fortunately, I found someone who likes to operate the same way I do, reviewing recipes, plotting graphs to see what the spread of ratios looks like, making multiple test cooking and keeping notes of the results of each variable. The masterful result of her research into cooking macarons is here.
After 20 minutes in the oven at 290F, a cooling off and a spludge of ganasch in between, they look something like this, not perfect, not puffy enough, but free of voids and cooked right:
Close up, one looks something like this:
Posts
3 comments:
No wonderf Tina had to get a lapband. Do you bake like this all the time?
No. You only get to see the successes.
One Macaron too far...Either the Macarons have to go or the thigh highs..pick the right answer and no one will get hurt.
Post a Comment