Followed the directions weighing all ingredients, and it worked the first time! I did have to bake for about double the time listed here, as half of the macarons were still underbaked when I tried to remove them from the oven (that's the only time they stuck - when they weren't cooked all the way through). I simply removed those that were done, and put the rest back into the oven. Next time, I'll either reverse their position in the oven after about 8 minutes, or I might try the convection oven. I used a silicone mat that is marked on one side with circles for macarons purchased from Amazon.com, and it made creating perfect macarons of equal size and shape easy, and the cookies came off without any effort. As another reviewer suggested, I will reduce the 50 grams of baker's sugar to 35 grams the next time around, as this was a little too sweet for us. I used a salted caramel and a strawberry buttercream filling. Both were yummy, but next time, I think I'll pipe the icing onto the cookie to keep from sometimes shattering the shell.
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Followed the directions weighing all ingredients, and it worked the first time! I did have to...