This book is brilliant if you want a good, easy to follow start up guide. The thing with macarons is, once you have the basics down, and you know exactly how long you need to leave them before the oven, exactly how hot your oven runs, how long they like to be in there etc, the sky's the limit. You can mix and match them, experiment with fillings once the shells are sorted.This book has inspiration by the bucket load. Thank you Secret Santa 2011 for a great present!
The other best thing you can do with macarons is just get stuck in. So what if it goes wrong? The unrisen, slightly burnt, cracked bits taste just as nice. I invented a bizarre dessert involving wrong macarons, ice cream and mint. Tasty!
Also, don't be afraid of getting your hands mucky. For example, I started out getting those cartoned egg whites becuase I didn't know how to seperate egg yolks and whites and, you know, it looked a bit icky trying to figure it out. I now seperate my eggs from the actual shell, the way macaron making intended and guess what? My macarons are (generally) more successful and slightly cheaper to make as I'm not spending loads on cartoned egg whites - those babies are expensive!
No comments:
Post a Comment