Macaron: Rosanna Pansino
Filling: Honey butter custard https://www.youtube.com/watch?v=0JeTgZGt-p8
Would I use it again?: Yes
What I changed: Lowered oven temperature from 300 to 280℉.
Successes: Macarons tasted better, looked better, and were more consistent in size.
Why: I think the more practice I have the better results I will get each time, being more and more comfortable with the technique.
Fails: Macarons were STILL hollow.
Why: The temperature still might have been too high.
What I would change: Lower temperature to 250℉?
Hollow- Rise was still too high.
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