Thursday, March 1

The journey of the French Macaron

So I thought I'd take the day off today {very rare} and have some fun making macarons. I decided I'd take the leap and try my hand at the true French macaron. {I've only made macarons using the Italian meringue method} It was very scary making them with the french method. 






This is how they turned out .... they didn't quite turn out right {the feet are to protruding and not enough height on them} I baked them on my silicone baking mat and have read on many blogs that these are the results if using the silicone mat. The great thing was they tasted better then the italian meringue method and I also didn't get the hollow shell.  I'm determined to perfect this!! So my next step is to try baking them on parchment paper, hopefully I will get nicer clean feet and more height in the macaron cookie without getting a hollow inside.


However it will have to wait for a couple of weeks as I'm super busy next week. 

To be continued ...







Happy Baking!!



3 comments:

  1. how long did you let them set up before baking them? i found out the longer they sat the better they came out also i don't know why but i had better luck with chocolate ones but at the end of the month i need to try and make regular ones lol

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  2. I left them for about 1 1/2 hours, but have worked out a few things I need to change :) Yes I have heard that people tend to have great results with chocolate macarons ... I'm not sure why that is? :)

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  3. Will you share your recipe for the pink macarons, please?

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