Mocha Toffee Macarons11:55
Daring Bakers' Challenge October 2015
I had a full story prepared for today, about which recipes I tried for this challenge and how many times I failed and why, but I am not sure that you would be very interested and passionately reading about it, because I am quite certain that you had your own macaron or other baking disaster story to tell. Mine is simply about determination and all I can say is that if you really want to do it, you will find a way or the recipe that will turn you into a baking wizard and make everything effortlessly easy. My magic came from here.
Blog-checking lines: For the month of October we got to take on one of many bakers' deepest, darkest kitchen nightmares: macarons. Our talented bakers Korena from Korena in the Kitchen and Rachael from pizzarossa made the intimidating task of mastering these French beauties a breeze
- almost everyone recommends a large round tip pipe, I succeeded only when switched to a smaller size which gave me better control of the amount of the batter I used and the shape of the macarons.
- tap the tray against the table to get rid of the extra air in the macarons and leave them for even longer than 30 minutes before baking if necessary, they need to form the skin and become dull in colour.