AKA Macaron Chronicles IV
Do not use the Italian Meringue method if you have the attention span of a gnat. This is what happens when you let your sugar syrup boil to 270F instead of 245F. Wrinkled marshmallow discs:
And I changed several variables too, like using the new almond flour that I got and adding some raspberry flavor.
When all was said and done, I realized that the almond flour I used was the culprit of subsequent batches as evidenced by the result of the chocolate macarons from Pierre Herme’s book . My batter was as stiff as a brownie batter and the piped circles formed peaks that wouldn’t sink – much like chocolate kisses.
The supplier said it was ground specifically to be used in macarons. NOT!
They looked more like brownie bites, and they do taste like chewy cocoa brownies. They were delicious – but they were not macarons.
So I sent the hubby to the supermarket to get me whole almonds – guess I’ll have to grind them myself. The question is…what to do with 3lbs of almond flour?
I will be on semi-hiatus for the rest of November so my posts will be far between. No, the macarons have not "booted" me out of the kitchen with their frilly feet – just other projects that need my attention.