Reply With QuoteI have never made them but I have planned on making them for ages so have done some reading!!
Apparently humidity is the natural enemy of the macaron. So if you can, aim for baking them somewhere not moist
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Macarons...
Anyone out there ever made macarons and can offer advice or tips??
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I have never made them but I have planned on making them for ages so have done some reading!!
Apparently humidity is the natural enemy of the macaron. So if you can, aim for baking them somewhere not moist
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My biggest tip would be that once you've done the mixture and piped/spooned it onto the trays leave them on your bench for at least 30 minutes if you can. You get better results that way - tip from Shannon Bennett (sp?) during a cooking demo I saw.
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Make sure you sift the meal well. Make sure that your mix looks like lava or it won't work and definitely leave the macarons for 30 mins. They taste better 24 hours after they are made (refridgerated) and its best to use egg whites at room temp. If you can leave the egg whites in a container sealed over night for best results.
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They worked a treat and were sooooo yummy!! Im looking at other flavours now to try!!
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When did we start calling them macarons with one 'o' - I know that's correct, but I swear in the first few seasons of masterchef they were being referred to as macaroons or is it just my imagination? I kept yelling at the tv telling Julia to stop mispronouncing them, till I googled and found out she was right!
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One is coconut one is almond. They are both actual things though
http://www.yumsugar.com/Macarons-vs-Macaroons-8038818
Sent from my Galaxy S3 so please excuse errors.
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