Anyhoo, after a mammoth macaron session this afternoon, smiles and tears , hair pulled out by the roots, we still have more failures than successes, but: the successes were successful. Photos will follow, but I have the batter almost right now, or at least when its wrong, I know why its wrong ( over beating mostly). Next is getting the temperature right for MY oven, it seems 160° is the best, with tin foil over the top shelf to prevent it getting too hot top down and browning them, as I have a fan oven I am going to try lowering the shelf one more from middle next time see what happens.
I got smooth domes....without feet
I got feet....with cracked domes
and I got some, just right.
Frankly I refuse to obsess too much over this, I don't want to become another macaron blog, truth is, they all taste nice if they don't look perfect, they are not for sale; they are for eating, so who cares.
- Raspberry and milk chocolate ganache
- Peach and white chocolate ganache
- Coffee and dark chocolate ganache
As I mentioned, I refuse to become obsessed, I shall persevere, but no more posts about them until I manage the perfect batch, there is more to life than the quest for baking the perfect macaron.........like eating non-perfect ones!
meanwhile anyone having trouble with macarons should, I INSIST, read this article it was invaluable in my quest as to understanding the mechanics behind these little delicious blighters!
oh and the photos? well the macarons didn't last long enough , sorry!