So a lot of people in this sub believe it's best not to flavor Mac shells. I never knew this until I visited this sub. I thought I'd share a funny macaroning experience with you all. Some of you may be clutching your pearls by the end of this.
I was following a raspberry Mac recipe and as others have said, you should only ever add a couple of teaspoons per batch. This recipe followed that guideline.
I was at the final stage of macaroning- the mixing part. I mixed everything up and I tasted it and decided it didn't have enough fruit flavor. Probably added 1/2 of a cup of freeze dried fruit powder. Then the batter was dry so I added a whole egg white directly into the batter and started to mix again. It still looked too dry so I decided one more egg white will do. Lastly, I pipped them out and I got the picture above. They were delicious!
https://www.homecookingadventure.com/raspberry-macarons-italian-meringue/
by StrangeBoat9843
3 Comments
These look great! I usually flavor my macarons (I only don’t if I want the vanilla-almond flavor of the cookie to match whatever filling), but I’ve never tried using freeze dried fruit. I’ll definitely need to experiment with that!
I love this! It kinda matches my assumption that the fruit would just kind of act like powdered sugar, lol.
My biggest thing is that I want to avoid any variation so I don’t get any surprises, lol. But now I want to try this with freeze dried banana powder!
These look great and I envy your macaron confidence that you call luck! You willed those macarons to work and they bowed down to you!