Of all the different adjustments I made I have a few questions:
Baking on silpat left a smooth almost like a thin crust compared to parchment (sorry, I didn't take a pic 🤦♀️) – parchment gives me more "aeration" I suppose, the silpat smooth looks better but who cares since they're sandwiched anyways lol. Do you think the parchment aeration helps with anything, like maturing with the filling maybe?
A chocolate macaron recipe, so using cocoa powder, results in a fuller shell for me, what is it about the cocoa powder that helps this? Like what's the science? How can I replicate it in regular shells? lol
Can too much egg white powder dry out my shell? Some have a little bit of a crunch, even after fully matured, just around the edges, almost like they're slightly over baked, but there is no browning so I'm not sure
Anyone ever try parchment on top of silpat? Is that a thing?
by pookpook23