Friday, 3 June 2011

More macarons part 3

You'd better read part 1 and part 2 first.

After reviewing the data from the first two batches, I decided that the middle of the oven is clearly the place to be, but you obviously need some company. SO, for my final trays, I put the best looking tray in the middle, and they slightly shonky one (some of my trays are not very flat) on the bottom.

And what happened?

The middle tray rose to the occasion, and was perfect, just like the first tray!

And the shonky tray was no worse than any of the others.

So, what do we learn here?
- Ovens are weird
- I need some more flat trays
- I certainly can make enough pretty macarons for a plate, but I always get lots of lunchbox bikkies along with them!
- oh, and I should really learn how to use colouring

I'm going to fill these with ganache. Fun to make, fun to say. GaNASH!


RosA said...

Wow, that is so impressive! The perfect ones look, well ... perfect! But the other ones still look VERY edible. I gave a macaron cooking book to a friend last month. Hoping she will be making some soon and inviting me around for a taste test!

Jeff Laing said...

I'm going to go out on a limb and say that the mix is too runny, and the tops are cracking because the mix isn't quite "strong enough". Did it do the ribbon thing when you folded the ingredients together?

Pauline said...

Yes, it did have a "ribbon" and it lasted ten seconds. I timed it. But the almond mixture did seem a bit easier to mix, rather than arm-wrenchingly tough.