Macaron lah : 4th time’s (almost) the charm…

Image
Le macaron with la pied

Today, we have feet!

Assembled macaron

On hindsight, I should have stuff a bit more ganache in between;
but this batch (of ganache) was very runny…

Day 4

Baked 24 macaron shells.
All started rising off the baking paper with lovely feet, at around 5 minutes, at 170 °C; and my heart rose with them.
Unfortunately, after 8 minutes in the oven — at the same temperature — 21 of them started cracking, plunging said heart into a deep ravine.

Also, the shells were a lil’ chewy, even after 24 hours. Definitely a far cry from the expected crumbly texture of a macaron.

Gah!

Love, The NyonyaCelup

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