I'm really happy how they turned out. Making them to take to the office for an event with the team.
Flavours are classics: pistachio, strawberry and lemon.
Latest batch of macarons
I'm really happy how they turned out. Making them to take to the office for an event with the team.
Flavours are classics: pistachio, strawberry and lemon.
4 Comments
Shadow@lemmy.ca · 2 pts · 135d
Daaaamn nice job. Those look delicious.
Okokimup@lemmy.world · 1 pts · 135d
If i made a batch of macarons that looked this good, I could die happy. What's your secret? What method do you use?
Katt@lemmy.world · 2 pts · 135d
Pierre Hermé's recipe. The French king of macarons.
He makes it with a Suisse meringue. I had to change the oven temp and timings because he has professional ovens and I am but a mortal home cook with a temperamental creature in lieu of an oven... I use a big metal plate (pizza stone made of steel) on the lowest rack of my oven, as a heat stabilizer to keep everything more consistent temperature wise. Then bake the macarons on the middle rack at 150C for 18 min (open de door for 3 sec at 6 min mark to evacuate any steam build up, by then the foot should have formed).
Now be warned, I failed many times before getting my technique just right for my home kitchen. My first batch was... Not as impressive.
It took me about 14 tries before I thought I understood things. Then I proceeded to fail a couple more times in between good batches. It's a long learning curve, but I'm stubborn.
First time:
Okokimup@lemmy.world · 1 pts · 135d
Thank you, I'm saving this for the next time I make them.
bonenode@piefed.social · 1 pts · 135d