My brother’s getting married and as well as the cake, he and his bride have asked me to make some macarons.
Now I’ve made these before and the texture, size, shape flavour all come out fie…but the colour is a real headache….always fades and goes brownish in the oven. I want those pretty pastel shades you see in the patisseries
|Macaron picture from Wikipedia|
My pink ones look as though they faded in the shop window and the green ones look, well, khaki.
So I had a quick Google and found this fantastic post by Food Nouveau which tells you everything you need to know. The troubleshooting guide suggests doubling the baking sheets, reducing the oven temp by 10 degrees and baking lower in the oven, for longer.
So I’ll try again with the green ones this evening and let you know how I get on!
What’s your top tip for the perfect macaron?