Black Forest Macarons
And an ongoing quest for the perfect Macaron shell recipe
Hello and welcome back to Bake Experiments. Thank you SO much for being here. It means the world.
I hope you enjoy this post. And if you like what you read? Please do subscribe, share or like. Thank you ♥️
Back in the summer, I became obsessed with creating a perfect, fool proof macaron shell recipe.
I tested the impact of different meringues (Italian is best), food colourings (go for powder if you can) and if making an almond paste makes any difference (spoiler alert; it does.)
You can read my adventures in full here:
I thought I had it. A perfect, completely fool proof recipe… Then I had a disaster. And then another one. Overspread macarons one week, footless the next. What was going on?!
So, it was back to the research phase. I bought another macaron book… the gorgeous Les Petits Macarons by Kathryn Gordon & Anne E. McBride. Which, following interviews with many pastry chefs, gives a detailed and comprehensive guide to making macaron shells. It’s also absolutely stuffed with macaron…
