Hi there! Yeah, I disappeared again.. I guess I didn’t have much to talk about… I mean Twitter and Facebook and Instagram have all but killed my blogging buzz… I’m on there much more than I should be but eh.. whatever.
A few months ago, I decided to finally take a class from Albany Cooking School [Facebook Link]. They offer a lot of classes (and are currently relocating … but also shooting ONLINE classes so that’s pretty awesome) and I settled on the Macaron making class with Melanie from O’Malley’s Oven. I was not disappointed.
I had a super great time and learned a lot… and immediately ran home and made some by myself… and by immediately, I mean about a week later because .. work.
It went pretty well!
Except, I threw sugar all over the inside of my bowl while making the Italian meringue
but they piped out nice and pretty
and they tried to bake off two trays at a time.. not recommended.
But some of them came out pretty great!
So, now here we are, obsessed with making these fiddly little things.
I’ve made quite a few batches and played around with ratios and methods (there are three different ways to make these) and for as much as I enjoyed the Italian method, I’ve decided that the French method is the way to go for me at least for now.
I mean, it would be super fun to flavor the sugar syrup, which, I actually did when I make coffee macarons. However, they came out hollow af.
When I tried the French Method, they came out much better.. but maybe it wasn’t the method.. maybe it was just practice.
I also did some math and reworked the ratios to an amount that I liked.. it’s not really my recipe.. it’s really this one. with different amounts.
I also made some KILLER Lemon macarons that I will post in a separate post becuase I posted the pics on Imgur and got all kinds of requests for the recipe.
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