Tried yesterday and horribly failed, did a little more research on proper technique and did much better. Have a side by side with those “things” I called macarons and my macarons. The only issue I had was slightly undercooking the cookies. The filling is a French butter cream which I like a lot, however I’d like a way to have it not such a vibrant yellow.
by Meth_smoker
2 Comments
Much better! Looks like your meringue might need to be a bit stiffer though. Some of the tops in this batch look really fragile.
They look edible this time! I haven’t tried French buttercream but you might need to beat the yolks and sugar a bit longer so they lighten up. You can also beat your butter for 10 minutes or more to almost white before you add it in.