
Gave them a try and it turned out... ok for my first try. The batter was super bumpy both times I made it even though I pulverized the almonds as much as I could. I also found a Martha Stewart recipe that I might give a go this week.
Anyway, here is a rough visual of the process.





It should stick up straight into the sky like this and have a super glossy coating.

I was really careful not to overmix because David Lebovitz was talking about how fragile the batter is.. but my batter was extremely stiff and didn't have that nice smooth top. So... the next time, I'll be really rough with it.


KEY - Rap the sheet pan a few times really hard to settle the batter.
Bake for 15-18 minutes.

I used a swiss buttercream recipe and added some Trablit (a coffee extract) and melted chocolate for the filling. It was quite yummy. People said it tasted like brownies.

"Yippie ay yay, mini chocolate macarons! Hiyah!"

I don't see any resemblance.
nadia your photos are awesome. you must teach me.
ReplyDeletewhat kind of camera do you have? i love your pictures as well!! :)
ReplyDeleteThank you both!
ReplyDeleteI have a Canon Powershot A570IS. Time for an upgrade though..
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