macabrown, still the same macawrong story, if you remove the b and the w, it is indeed macaron. but i am one step ahead, making progress.. instead of macaron, this batch is a little brown, so macabrown is it.
i went a little wild with the shell, it is supposed to be purple as i added lavender buds to the almond and sugar mixture. the problem is i didn't get the deep purple that lavender should have as i was afraid to fold the batter too much by adding the additional coloring.
as a result a slightly brown lavender chocolate macaron
i have no problem in getting the skirt and overcome the hollow shell by making sure the batter is cooked through and as a result macabrown instead of macaron.
the taste is not affected, slightly scented and subtle lavender macaron shell and dark chocolate ganache.
have i reached the holy grail? nope. may be still a few more rounds to go. i can control the size and able to judge if the shells are cooked through but i yet to understand my oven, as the temperature cannot be change without resetting, 160c is perhaps too high but my next lower temperature is 130c and that wouldn't help either. the parchment paper is a savior while with baking paper, i got sticky shells.
frankly speaking i am a little obsessed by macaron making but i will have to wait till next weekend.
2 comments:
looking better by the day Elvira and being careful with the folding is a good start! i wonder if it helps if you try and open your oven door ajar a little so that your oven is not too hot inside? alternatively, i am not sure if lessening the baketime by 1 minute or so will help??
i think that down to the individual oven. if i open the oven door then the oven will stop functioning until i close the door again...shortening the time will result to uncooked shell.. the ideal situation is to be able to control the temperature but it's not possible with mine. may be i will bake at a lower temperature for a longer time... will experience it again soon.
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