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.
Spot on about the mixing. These are undermixed.
ReplyDeleteI 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!