Sunday, 20 March 2011

Plain macarons with buttercream icing

I'm getting there slowly. This is my third batch of macarons and they turned out perfectly... on the top tray at least. The bottom tray all had their feet burnt, which i couldn't see until i took them out of the oven. Next time i might try putting an empty tray below the macarons to protect them from the direct heat of the elements.

A lot of my circles are bigger than the suggested three centimetres, and tend to run into one another while they're drying. May have to trace some rough measurements onto the baking paper to act as guides :)


The brown speckling of the macaron is because i used whole almond meal... i prefer almond meal without the skins as it gives a smoother texture in the biscuit.