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So I seem to be a little on/off with macaron making. Sometimes, they are pretty good and sometimes, not so much (these were probably closer to the latter). Don’t get me wrong, they are yummy – chocolatey and filled with a creamy ganache – but they’re not quite macarons, they’re more like sandwich cookies.

You see, they are a tad too crunchy (even after 24 hours) and of course, they don’t have those delicate, elusive feet. I am attributing this to three problems: 1. under beating the egg whites, 2. under mixing during macronage, 3. not aging the egg whites. But it’s okay, I am determined to get them right… so maybe I’ll try again this weekend. But until then, crunchy sandwich cookies will have to do.

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