No longer Rocky Roads

In a post back in November, I wrote about my first macaron experience which was pretty much a disaster.

For the past few months, I've been hunting for recipes and trying them out. Finally, I've more or less suceeded in making a decent macaron which means having the trademark smooth dome and "feet".



The recipe is from Stephane Glaciers amazing book aptly titled "Un Amour De Macaron" which translates to Macaron Love.

A few things I've learnt ...
1. Sift all the dry ingredients well.
2. Ensure almond meal is dry.
3. Egg whites need to have good stiffness
4. Consistency! after adding all the ingredients.
You need to obtain the golden consistency where it flows and shines.

My next task in hand is making different flavoured macarons. Yum.