Recipe(s) used:
Macaron: Rosanna Pansino
Filling: Regular buttercream
Would I use it again?: Yes
Successes: Macaron formed a skin before baking, rose and got feet in the oven. I was able to present a finished cookie.
Why: I was more comfortable with the technique after more research and I used a recipe that I trusted.
Fails: Macarons were hollow, feet exploded, some were different sizes, different batches under cooked/under baked.
Why: I think the macarons were hollow because the oven temperature was too high, causing them to cook too fast and the batter to explode through the feet. I also could have been more precise with piping the cookies and baking times.
What I would change: Lowering oven temperature, keeping size and baking time consistent.
How: Research more on hollow macarons and exercise more precision.
Hollow cookies Feet rose too high
Uneven sizes
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