I think we're on to something good here! This is the second batch of macarons in as many days. I came home with the latest Donna Hay magazine on Thursday, and it's loaded with yummy recipes. Including a range of macarons. These coffee macarons with salted caramel filling are delicious, but I couldn't get them to look right - with the smooth top. Not sure if I whipped the egg white for too long, or maybe made the macaron mounds too big/high... if anyone has any tips, I'd love to know (although I should probably wait at least a few days before experimenting again - there's only so many macarons one can/should eat in a short space of time).
4 comments:
I think they look perfectly yummy. Better than machine-made-all-the-
same-tasteless-products of 21st century factories!
Pity I am not allowed to eat this sort of thing - well maybe one :-)
Sometimes peaks mean you haven't beaten the mixture enough - if that sounds right? For macaroons you need to actually over-beat. Plus you can smooth out the tops with a wet finger. They look great and more importantly they have feet!
Tash O
nope, they're not bad... :)
Mr 't Hart, maybe you'll have to make another visit?
Tash, thanks for the tips. I think I shall have to give this another go tomorrow!
Leanne, thanks for the eggs!
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