Hello,
I was wondering if anyone new how to achieve these amazing puffy, filled, tall macarons. I think they are more of a Russian-ish(?) Style. Any suggestions, recipes, videos, or photos for how to achieve them would be great! TIA
by Longjumping_Leg9898
3 Comments
i have know idea but i’m here with full attention 👀
Less macaronage so they don’t flatten as much but you’d have to be really nifty at piping so there is a smooth top. And quite a large amount of piping, which would in turn increase baking time.
These types are usually made with all egg white powder instead of fresh egg whites.