Go to the Recipe: Ultimate Pumpkin Spice Latte Macarons
Is light corn syrup a reasonable substitute for glucose syrup?
Yes. Corn syrup is a touch more fluid. I would just omit as the glucose is only an option to make the ganache more stable.
When you guys are showing the picture of the cross-section, how do you get that clean cut without squashing/breaking it? Or is the answer just "keep trying until one of them comes out OK"
Would've loved to hear why Matthew prefers not to bang the pans before baking...
Chilled cookies and a sharp knife.
Really excited to try this - I've been trying to make french macarons from the class for a while now and still working on nailing them.
A question: in this recipe, Matthew makes an Italian meringue to use - by making a sugar syrup and mixing it into the beaten egg whites. What are the advantages of this method? Obviously it's a bit more complex, but does it make the meringue easier to work with, or more stable?
It adds to the chewy texture while giving stability to the base. Classic French macarons are made with French meringue but the masters use an Italian meringue, even in France.
Thanks for this tasty recipe. Is this a 1.25 cm (as opposed to mm) tip to pipe the cookies?
Correct. Noted. That would be a super fine tip!
Hello from sunny UK, I have a question for Matthew please: I am making these in a Unox Cheftop Mind Map Combi Oven (3-phase) and there are two points: 1) I don't know what temperature to set the oven to so as not to nuke these delicate biscuits, and 2) There is no way I can switch the two fans off. I can modify the settings to lower the intensity of the fans from 4 to 1, but they will still be circulating air inside the ovens. I can't tell you how many batches I have thrown out because I can't get the settings right. It's been frustrating to say the least and I need to conquer these. Can you please give me some guidance as I noticed you use Rational ovens to cook yours. Thank you in advance. Alex
For Combi style ovens I put the fan to lowest setting and kept at a lower temp of 300°F/149°C. If the fan is too high then you can drop temp 10-20° more to compensate for the fan that will increase the temp. Petit fours require low temp ovens to bake. I also recommend baking 4 cookies at time as test for the oven temp and time, this way you don't burn through and destroy full trays of cookies!
