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Guest
Guest
I'm at Sally's and we are going to try to make macaroons!
barbara-in-va
Well-known member
Hope you both have a great time and as Earnie said, please post some pics!
Not sure if I should report back or allow Cindy to tell the dirty secrets....
... OBVIOUSLY I am going to blog all about it at some point, but it does take me a while to write and post
anyway, WE HAD A BLAST! For a first time making hellish, ooops, sorry, wonderful macarons, we did pretty darn good! They got feet, and one of them also got another body part, which shall remain nameless. We called that macaron "Timmy"
Macarons are not for sissies, so many details influence the outcome, it's not even funny - even trying to trouble shoot some of what did not go quite right, it's hard to find out the reason, explanations can be totally conflicting.
anyway, it was a wonderful weekend, and I would do it all again in a heart beat1
... OBVIOUSLY I am going to blog all about it at some point, but it does take me a while to write and post
anyway, WE HAD A BLAST! For a first time making hellish, ooops, sorry, wonderful macarons, we did pretty darn good! They got feet, and one of them also got another body part, which shall remain nameless. We called that macaron "Timmy"
Macarons are not for sissies, so many details influence the outcome, it's not even funny - even trying to trouble shoot some of what did not go quite right, it's hard to find out the reason, explanations can be totally conflicting.
anyway, it was a wonderful weekend, and I would do it all again in a heart beat1
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Guest
Guest
My report could never have been as funny.
We did have a great time. And yes, we knew they had to sit and crust while we drank wine and ate cheese. We were amazed by the difference an overnight rest in the refrigerator made. Our biggest issues, other than tiny unexpected body parts, were: 1) shifting the almond flour which was very time consuming due to the oils in the flour gumming up the sieve and, 2) a space in the baked cookie, just under the crust. It made them very fragile and difficult to fill. Sally has all the pictures in her phone and I'm sure she will post them when she gets a chance.
We did have a great time. And yes, we knew they had to sit and crust while we drank wine and ate cheese. We were amazed by the difference an overnight rest in the refrigerator made. Our biggest issues, other than tiny unexpected body parts, were: 1) shifting the almond flour which was very time consuming due to the oils in the flour gumming up the sieve and, 2) a space in the baked cookie, just under the crust. It made them very fragile and difficult to fill. Sally has all the pictures in her phone and I'm sure she will post them when she gets a chance.