So uh, I made chocolate lemon macarons, again, but this time I substituted the almond flour for cake flour 1:1 (idk if all purpose flour is better or not) as an experiment. Also, the filling is lemon ermine buttercream, tastes amazing, 10/10 recommend. I think I might have turned the oven temperature a bit too high or smth, because they cracked a LOT, and I seem to have baked them too dry….. again (my macs are almost ALWAYS crunchy in a dry arse way lmao). For the recipe I used, it's the 7788 recipe of 70g eggs, 70g sugar, 80g almond flour (again, I used cake flour here), and 80g powdered sugar.
Also, for those wondering, I'm not sure whether it's the temperature or the flour, but they do taste a bit different compared to the last batch of chocolate macs made with almond flour.
by dont_mind_me_passing