My third batch of lemon macarons behaved nicely! Drying time took 30 minutes, I didn’t add any lemon zest and when I peeked into the oven after 9 minutes I saw pretty yellow shells with feet!
Read MoreI colored the batch green because of the pistachio flour. It also contained that marvelous vanilla bean paste which gives it more flavor and added interest to the shells. These shells came out flat but with feet.
Read MoreThis batter was unlike the others as it was much thicker. I probably used too much cocoa powder. It had only been sifted once, when added with the sugar and almond flour. Whatever it was, this batch was very difficult to mix and I got so tired I just stopped. As soon as it was awkwardly piped onto the parchment paper, it was already dry.
Read MoreThe macaron saga continues as I want to test the King Arthur “super finely ground” almond flour I’d found for a dollar less at Walmart. I also wanted to try a strawberry buttercream filling because I love strawberries and the idea of a buttercream filling seemed decadent to me.
Read MoreI spent $12 for one pound of almond flour! This is one of the reasons why macarons aren’t cheap. I also learned that almond meal, almond powder, and almond flour are the same thing. Only when making macarons, you needed to sift or sieve it. The more you sift, the finer it gets, the better lookin’ those macarons.
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