Today I grabbed the gear and settled on making some macarons.
I followed the class step by step and ended up with a 25% perfect macaron ratio.
The first batch I did came out p-e-r-f-e-c-t! Every single one. The rest.. Not so much.
I found the macaron-making process not as hard as I thought, but it came down to tiny details that make a HUGE difference in these delicate cookies.
After some troubleshooting I figured the rest of the batch came out with cracked tops due to a conjuntion of factors:
Firstly the batter dried out for too long as I could only cook one 24-cookie tray at a time. Either on the bag or after piped out, it dried out too much in between the time it cook one batch and get another one in.
The second factor was temperature. I work a veeery old oven at home and I don't think the temperature was quite there.
Either way, I'm quite happy with it as a first attempt and will soon give it a retry.
This being said, I advise anyone trying this out to test their oven temperature with a small batch and most importantly, try to work as fast as possible to pipe get all those macarons in the oven asap. If they dry out too long, cracked tops await you!
Below, Citrus Curd & 50% Chocolate Ganache Macarons!
