first success

So let's ignore the fact that some of them ended up being conjoined twins first. Anyhow, I made this batch yesterday, they rose nicely with a nice firm shell, tasted wonderful, minus the fact that the bottoms were a bit over baked and crispy. And today I made another batch (I blame the amount of buttercream I made last night, it was too much) which had the perfect soft center. On a side note, this second batch actually had some all purpose flour in it, because the recipe called for 80 grams of almond flour and I only had 65 left….. so flour it was, they turned out nicely anyways.

For anyone wondering, the shells are chocolate and the filling is lemon buttercream, which definitely could have used some more lemon zest. The recipe I used is for the French method, and calls for 80 grams of almond flour, 80 grams powdered sugar, 70 grams egg whites, 70 grams sugar, and 4 grams cocoa powder. I dried these in the oven for 10 minutes at roughly 80°C, raising the temperature to 150°C and baking for 12 minutes.