Finally!! after all the midterms and project I got to bake again. Coming back from San Francisco, having tasted so many good macarons, I am totally addicted to them. So I decided to try my hands on making macarons myself......ann arbor dun have them.
1st try using Keiko's recipe
What happened:
- Macaron tastes super uber sweet, chewy
-pop corn flavors (OMGGG!)
-many of the macarons shells crack
nx up: Tsuji recipe (using italian meringue)
a few hours after it cooled down , it agave a good chewy texture inside. though the macaron is flat. Ther's also a hollow part under the shell
nx up: using keiko's recipe again. This time french meringue is whipped for shorter time- less stiff. Allow shell to stand for 30 min b4 baking.
- macaron with nice surface, legs.
- BUT very crispy, very hollow
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