Macaron..overnight countertop egg white

Used Pierre Hermes technique from Kyung's book - "Pierre Hermes Macarons".

- Egg white left overnight at countertop
- Used food processor to grind chopped blanched almond.

- After processing for ard 2 min, almond becums really wet. Heat up the ground almond that clumps up in the oven at lowest temp setting

- Italian Meringue method --> beat till soft peak

- added coffee powder + water into the

- Attempted macaronage but not sure if it's the right method...ahaha

-Baked first batch for 12 min at 330c.

Result:

= Flat, crunch macaron

= brown at the edges

= Hollow in in the shells

2nd try:

= baked at ~165C

= chewy shell

= shell surface still crunch

= hollow still present

Chocolate ganache filling.

- Boiled cream poured onto dark chocolate.

After leaving it in the fridge, the macarons became crunchy...AGAIN!!

Probable solution...Try next time

1) 1 day prior: Weigh almond meal, spread it out on a cookie sheet and roast it in the oven for 10 minutes at 150C. Allow the almond meal to cool.

2) 3 g of dehydrated egg whites a few drops of lemon juice and the tiniest pinch of salt for the meringue.

3) shiny and firm italian meringue ( prevent hollow shells)

4) Add the other portion of egg white to almond mix. Then add coloring