I’m not going to put up the recipe for these as they didn’t
work out perfectly. I was experimenting with powdered egg white (because I find
it a pain to have to make something with left over yolks) but I don’t think it
works on these as the consistency of the whisked egg is so important to the overall recipe. I’m going
to see if I can find pasteurised egg whites in a supermarket as I’m sure they
must exist.
Macarons are fundamentally easy to make but fiddly to make
look flawless. I will say that the texture of these were brilliant and I got
that little lip on them that is so vital. So while they weren’t as beautiful as
shop bought ones the end result in the mouth was spot on. It just goes to show that
baking doesn’t need to look perfect to taste good.
One thing that was a success was the flavourings. I picked
up some concentrated rhubarb and custard food flavourings and they worked out
really well in these. Subtle and very realistic – I’m going to try it out on
cupcakes next.
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