On Sunday, I decided to make more macarons. I was not quite satisfied with the ones I made on Saturday (hollow shells) so I decided to try again. This time I added some cocoa powder to the concoction to make them chocolate flavored.
This time, the consistency of the shells was much better! But, they did not rise as much as the ones I made the day prior. Maybe I ought to try one more time to make them just right? Either way, they were delicious (I was told so :-), so it doesn't really matter if they were not exactly as they are supposed to be!
Step one: make the Italian meringue. Beat the egg whites and sugar while cooking some sugar/water that you later beat into the eggs/sugar.
This is the almond flour/icing sugar mix that took me an hour to sift together on Friday night! Next time, I will look for a different brand of almond flour. That one was just too coarse.
I forgot to take a picture of the next step. I had to incorporate 50 grams of egg whiltes to the almond/sugar mixture to make it into a smooth paste and then added some cocoa powder for flavoring.
Then is the most important/difficult part. You have to incorporate the Italian meringue into the almond/sugar/egg mix with a certain movement of the hand (I found a youtube video that showed how to do it right).
You have to stop once you have a "magma-like consistency where the batter falls off either sides of the spatula like a ribbon" or something like that. This didn't talk to me at all! I mean, how am I supposed to know what the consistency of magma looks like?
I use ziplock bags (the freezer ones, they are thicker) as piping bags. They work great!
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