Im not a happy chappy in the kitchen at the moment. I have been working on perfecting the French Macaron, but I just cant master it! The photo is of my latest attempt - Chocolate Macarons sandwiched with Chocolate Ganache and Apple Blackberry Coulis (puree). They turned out pretty mediocre in my opinion.
Problems:
- They have mini craters from where bubbles have popped even though I banged them on the bench like instructed.
- A large number of them cracked even though I tried baking them on different temperatures and at different levels in the oven and with different baking sheets (heavy and thin ones).
- One of my first batches got slightly over-cooked because I had to leave them in so that they would set in the middle properly.
When I first tried making macarons about a year ago I was using a recipe I found on the internet, the first batch using that recipe made cracked macarons. So I tried again and that time they came out perfect …BUT… since then I brought a book all about macarons and have only been using the base recipe in that. Made 3 batches, each better than the last but no where near what I am satisfied with and not like my second batch using the other recipe.
I AM SO FRUSTRATED WITH MACARONS!!! I trusted the book, thinking… “it’s a book, it has to be correct,” but im beginning to doubt it.
Next batch: Im using a new recipe.
I’ll let you know how I get on.
