The USA has recently become obsessed with these sweet little french cookies that can come in color or flavor. The essential parts of a Macaron are the "feet" and the glossy clean little dome of the top of the cookie. Now that may sound simple enough but it is actually rather hard to get that clean top and the essential feet. So after many trials and errors Evan and I discovered a couple of online resources that really helped with the process.http://www.youtube.com/watch?v=wdeGVLXYkCU
Also some pictures associate with our first attempts!
It is important to also note that the types/quality of your ingredients are extremely important. Evan and I have tried many different forms of Almond Flour and have found that it is worth it to pay out the bigger bucks for the finer flour rather than getting the stuff that still has the shells on it. Another important tip is to age the egg whites. Meeting separate the whites like 2 days earlier.
More on this later as we experiment with other flavors and technique. As of right now we are just attempting to get the cookie consistency right.
|My friendly neighborhood taste testers!|