while these little delights don't LOOK like the macarons i was aiming for, they taste pretty stellar.
next time i'll use the original ratio of almond meal to sugar and see what differnce that makes in the shells. and i can afford to mix the batter a bit more than i did too. i was very very concerned with not overing mixing it.
overall though, i'm really proud of my efforts and looking forward to trying again.
1 comment:
Spot on about the mixing. These are undermixed.
I suppose all the scary talk of 'don't over mix your macaronage!!' probably causes as many problems as it aims to prevent.
The finished mixture should look a little less puffy and a bit more smooth and glossy. It should flow off the end of your spatula in a thick ribbon, if that helps any. (Also, I've found that French meringue usually requires a few more folds than Italian meringue)
You're on the right track! Fantastic color, by the way. I can't wait to see your next batch!
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