[personal] Found the Camera
Well, I found the digital camera. Let me clean up my mess while the last batch of macarons chill so the frosting will firm back up. In any event, I have some pink ones with raspberry frosting, some pink ones with chocolate orange frosting, some blue ones with chocolate orange frosting, some plain ones with chocolate orange frosting, and some plain ones with vanilla frosting dyed a marble-effect with green and white. Give me fifteen minutes and I'll have the photos for you (I'll edit this post to add 'em). EDIT: PHOTOS ADDED
Oops, my bad. Green with chocolate orange frosting, not blue. Ah well.
Anyways, aside from being a bit lopsided, a lot of these have a hollow between the top of the cookie and the rest of the cookie and since the top is all crunchy, it kinda breaks when you bite into it (or when you put them in a ziplock and accidentally drop it on the floor...) and I spent all weekend trying to correct this flaw but it's really hard to get a definitive "what am I doing wrong" on these. I might be undermixing. I might need to cook them for longer on a lower temperature. I might be overwhipping the meringue or possibly the opposite of that. Seriously, it's hard to get an answer online because they all say different things. But the important thing is, once you let 'em mature (the cookie part draws moisture from the filling to become over the course of a day or two before the cookies are really ready to each) they still taste fabulous. Though I will probably only be making these 1 or 2 more weekends because I don't plan to order any more almond flour for a while but I still have like 2 1/2 pounds of it now to use up. After its gone, I'm going to move on to learning how to make tamales.
Oh, I forgot to put a pink one with chocolate orange filling in that last pic. But I gotta go to bed so you'll just have to imagine it, I guess. Same color pink for the cookies, same filling as the other ones with chocolate. Mmmm....
Oops, my bad. Green with chocolate orange frosting, not blue. Ah well.
Anyways, aside from being a bit lopsided, a lot of these have a hollow between the top of the cookie and the rest of the cookie and since the top is all crunchy, it kinda breaks when you bite into it (or when you put them in a ziplock and accidentally drop it on the floor...) and I spent all weekend trying to correct this flaw but it's really hard to get a definitive "what am I doing wrong" on these. I might be undermixing. I might need to cook them for longer on a lower temperature. I might be overwhipping the meringue or possibly the opposite of that. Seriously, it's hard to get an answer online because they all say different things. But the important thing is, once you let 'em mature (the cookie part draws moisture from the filling to become over the course of a day or two before the cookies are really ready to each) they still taste fabulous. Though I will probably only be making these 1 or 2 more weekends because I don't plan to order any more almond flour for a while but I still have like 2 1/2 pounds of it now to use up. After its gone, I'm going to move on to learning how to make tamales.
Oh, I forgot to put a pink one with chocolate orange filling in that last pic. But I gotta go to bed so you'll just have to imagine it, I guess. Same color pink for the cookies, same filling as the other ones with chocolate. Mmmm....