I think I know what I need to do differently next time but interested to know if anyone has any other tips….?
I used a French meringue based recipe, substituted a bit of the icing sugar for cocoa powder. (Requested by 10yo, with salted caramel ganache for the middle)
First pic is what is hopefully macronage? It didn't dribble out of the bag which I'm told is a good sign?
Second pic is after baking – I didn't leave them long enough before going into the oven, and I didn't tap them hard enough because I was nervous 😂 some of them have little feeties, but the cracks are confusing. What causes them to crack?
I forgot to wet my finger and press the "nipples" down 🤦🏻♀️
I think they're a bit undercooked as they haven't peeled off very well?
Any help greatly appreciated 💜
by gemface90
6 Comments
Replacing powder sugar with cocoa on your first attempt is bold! I’d work on mastering the basics and making your filling whatever flavors you want.
Make sure to rest as the recipe calls for!
But overall, it looks like a good first attempt!
Basics first! With a proper macronage you shouldn’t have to press down any nipples. It looks underbeat. The consistency should be kinda like thick lava and flow off the spatula consistently and not in clumps.
It needs to flow in ribbons, should not be too thick. If you can make a figure in with it, you have it right. Like lava
Definitely needs to be mixed longer and they won’t puff up so much, I would look up a recipe for cocoa macarons rather than swapping out the sugar because that will mess with your results.
Still looks yummy AF
Cocoa curse. Do plain shells first. You’ll have a more consistent recipe and you get the flavor from the filling anyway.