After four years of learning and after making several hundred macarons, I came to a place where they were almost right.
Through trial and error, I recently made a couple of tweaks to the process that solved everything.
I was mixing my merengue too fast, and was stopping just short of correct macronage (mixing the merengue with the dry ingredients).
My feature photo is of the batch I made with the technique adjustments.
Macaron bakers are always in pursuit of four things: smooth shells, pretty feet, perfect texture (blend of slightly crispy shells and slightly chewy interior), and full shells (no hollows). Bingo! I got them all!
I’m completely happy with everything about these, and going forward, will apply what I’ve learned.
As I’ve stated in previous posts, I have an ocd-ish personality. To finally get these right, frees up brain space to focus on something else.
Hmmm … maybe my guitar?
Thanks for stopping by to read and comment!