This is my second take on macarons. My first attempt of macarons I did not whip the meringue enough, but this time I used a stand mixer. It went much better. I also will add it's very important to mix the meringue and dry ingredients enough otherwise the macarons will be to wet or to dry. I believe I used the french technique instead of the italian technique. In my opinion it didn't taste very good right out of the oven, but if you put it in the fridge for a day it tastes amazing. I just used a recipe off of Pinterest from Certified Pastry Aficianado. I think my family and friends would agree it tasted delicious they were gone in about 2 days. My batch only made about 12.
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