Oh and the stars were aligned tonight since I had also just gotten the new
|Images via: Me|
-Yes, Almond Flour is a tad pricy but each recipe uses such a small amount that it's a worthy investment. Store the sack in the freezer or fridge to prolong the shelf life.
-Use a food scale. This was the first time I used one, since the recipe lists the ingredients in ounces in addition to standard cooking measurements. I would not consider myself Miss Precise but baking is a science so the scale will save one much trouble and guesswork. You would be surprised how much the weight varies using just the cup measurements!
-The recipe calls for piping 3/4" rounds. I found 1" or 1 1/2" rounds to be much easier to create consistently plus tiny rounds make for tall, narrow specimens which tend to topple over once assembled.
-1 teaspoon of filling is recommended for each cookie but I found this to be a little too much as it obscures the macarons' delicate flavor plus you do not want filling to spill out.
-Ideally, macarons are consumed the day of baking, which is why some call them pastries. I had to make mine a few days ahead of time so I baked the shells and refrigerated which worked great. Just try to fill them no earlier than the day before you want to eat or give.
-Whatever you do, do not over bake! Ovens are crafty and just one minute too long can hurt. Be careful with the pastels as the pretty hue will lose its brightness and acquire an unsightly tinge of brown if left in the over too long. The chocolate ones were much more forgiving thanks to their already dark color.
-Be gentle! The cookies are super delicate and will crack easily. Be careful especially when spreading the filling as to not indent the inside surface.