As a bit of a sciencephobe, I don't want to get too involved with the art of the perfect macaron. Thing is, to fund a Laduree Macaron habit, I'd have to do something illegal and it's crazy when you think the ingredients aren't expensive.
I used a pear flavouring concentrate thingy for the macarons and a homemade blackberry syrup for the ganache.
They taste gorgeous, have the super shiny top that cracks and gives way to that chewy middle but I definitely tapped the hell out these poor things to ensure no bubbles and therefore I can only guess that's why the tops are flat. It seems like I always sacrifice one element for another. Here is the video and recipe I used (I try a different recipe every time) I think the girl explains it all rather clearly. If you have any tips to pass my way please do!
The only tip I would pass on would be not to make them on a wet/humid day.
I used a pear flavouring concentrate thingy for the macarons and a homemade blackberry syrup for the ganache.
They taste gorgeous, have the super shiny top that cracks and gives way to that chewy middle but I definitely tapped the hell out these poor things to ensure no bubbles and therefore I can only guess that's why the tops are flat. It seems like I always sacrifice one element for another. Here is the video and recipe I used (I try a different recipe every time) I think the girl explains it all rather clearly. If you have any tips to pass my way please do!
The only tip I would pass on would be not to make them on a wet/humid day.
