I am pleased to report that my second attempt in making these finicky little beauties went pretty well. It went a lot better than the first time, that’s for sure. However, I still have to work on these a lot more before I can officially filed it under a success story. This time, I managed to get the top of my macaron nice and smooth without any wrinkles and without any of those almond bumps. A good tip is to try to run the almond and powdered sugar mixture a couple of time through a sieve and regrind any that don’t pass through the sieve.
This time, I used Tartelette recipe, which was so much easier to follow. I also tried to alter the baking time to 12 minutes instead of the suggested 15 minutes and lowered the oven temperature just a tad for better visible feet. I think this is all about getting to know your oven and finding out which baking time works best on your oven.
After filling the macarons, I like to leave them refrigerated for about an hour before digging in. You don’t really have to do this, but I personally like how the flavor develops over time. I used the same peanut butter fudge that I used for when I made the chocolate peanut butter cake and it turned out really yummy.
Well, in the meantime I’m going to do more research on the different types of macaron recipes and find out which one works best for me. Gotta run now, need to stock up on more egg whites. Brb.