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I’ve only successfully made macarons a handful of times. I have finally found a recipe that works, and is pretty much idiot-proof. These macarons come from my newest favourite baker; The Topless Baker. I mean, a hot topless guy with an accent who, bakes? What’s not to love? I watched his Strawberry Macaron Recipe to make these.
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My shells had beautiful feet, but I did find that the type of pan and what surface I baked the shells on affected the bake.
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When I used the silpat, it resulted in shells that spread out the nicest, but were kinda rough on the tops.
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When I baked on the darker pan, the shells looked the nicest, but they were pretty undercooked on the inside. The darker surface area absorbs more heat (like how asphalt is extremely hot on a sunny day), so the macaron outside cooked faster than the inside.
The light pan, had the best cooked macarons but, I found the shells to be bumpy. However, that was mostly because I just under mixed the batter.
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I filled the macarons with a semisweet chocolate ganache.
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A good example of under mixed batter was when I made Unicorn Macarons for another post. Even though I super under mixed the macarons but they still came out with beautiful feet!
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Try this recipe out and leave a comment about your results!
Thank you Topless Baker.
-xoxo The Picky Princess-
