My latest venture: trying to master the art of making macarons. I've made about 5 varieties so far this week and today I'm going to be in the kitchen experimenting again. I'm still trying to find which method works best.. don't be fooled by the prettiness of those pistachio macs up top, they were dreadfully hollow but, a couple days in the fridge improved there texture and the hollowness seemed to be less pronounced.
These strawberry ones were my first attempt. I didn't sift my almonds and confectioners sugar so they were a bit grainy. Still, not too shabby after a couple days in the fridge.
Yesterday I tried making vanilla bean macs but failed terribly. I decided to try and bake one batch but it was useless.. they had no feet and looked like flat, speckled wafer cookies. For some reason both of my attempts at whipping the whites were unsuccessful. The bowl was clean, so I'm wondering if the vanilla beans had something to do with it? Anyhow.. off to the kitchen!
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