Since returning home from Texas, I’ve been struggling with my French macarons.
A part of the problem was adjusting to my new oven.
Good/OK: The first batch I baked, using the Swiss Method, looked OK, but the shells were so fragile that you couldn’t touch them without leaving a dent. The shells weren’t shiny and they sported a bumpy surface. Plain shells with vanilla bean ganache. Unfortunately, I didn’t have my Callebaut Belgian chocolate, so the filling was just as “iffy” as the shells.
Better: Back to the drawing board for my next batch. This time, I adjusted the cook time, because I had a feeling that my new oven wasn’t holding stable temperatures.
I used Swiss method again. This batch wasn’t as fragile. The shells were espresso flavoured and the filling was an espresso French buttercream. I tried some new edible glitter to decorate, but didn’t care for the end result. The surface, even without the glitter dust was shinier, but still too bumpy for my liking.
Best: My feature photo was my third bake, with the troubleshooting adjustments I figured out along the way.
I purchased a finer strainer for sifting the dry ingredients.
I switched back to the French Method that I’d always had good success with.
I increased the bake time by two minutes.
My order for Callebaut Belgian chocolate finally arrived.
These were almond flavoured shells coloured with a hint of pink gel food colouring. I used sanding sugar to decorate. The filling is a white chocolate strawberry ganache flavoured with freeze dried strawberry powder.
These are the best this non-pastry chef can turn out and I’m happy with them.
Radically Retired 