Go to the Article: How to Make Mind-Bending Macarons with Pistachios
You've upped your video game my friends. Looks and sounds fantastic.
Thank you, Alex!
I agree with Alex. The video makes the challenging macaron recipe seem easy to accomplish. Thanks for the inspiration.
We're so glad to hear this! Exactly what we're going for!
These will be in My Christmas cookie handouts next week. Maybe some orange essential oil and a dusting of freeze dried cranberry powder if I can get some..... Have you tried with Hazelnuts?
Wow Daniel, we love the idea of the orange essential oil and freeze dried cranberry! Yum! Please share pictures if you end up doing that! We haven't tried hazelnuts at this point.
i have couple of results to share with you, I attempted my first macarons over the weekend, and the results were super impressive, crunchy crispy outside, and amazingly moist inside, the difference between the recipe that I followed, and yours was that I brought the sugar with water to 118C before adding them to the egg whites to form the meringue, this resulted in golden glossy meringue, with beautiful velvety body that I couldn't see in yours, the more i thought of "why?" from a scientific point of view, I reached to this conclusion : the powdered sugar draws water from the "soft peak meringue" to dissolve the sugar into the mixture, this process brings the foam structure to collapse a bit (thats where you lose the body), but adding dissolved sugar will add more moisture (more body) to your meringue although it needs 1 extra minute to cook on the top of the traditional method.
Call me crazy but i believe even the heat that is released from the hot sugar will get some of the egg white proteins to contract ,and that helps in building elasticity to the mixture.
any thoughts ?
How to do sweet moister inside macaron
