AI've never had one before but I've been wanting to make theme since I like to challenge myself [IMG ALT=""]http://cakecentral.com/content/type/61/id/3181835/width/350/height/700[/IMG] [IMG ALT=""]http://cakecentral.com/content/type/61/id/3181836/width/350/height/700[/IMG] [IMG ALT=""]http://cakecentral.com/content/type/61/id/3181837/width/350/height/700[/IMG] [IMG ALT=""]http://cakecentral.com/content/type/61/id/3181838/width/350/height/700[/IMG] My cousin wants me to make her some for valentines day but I don't want to give her something that isn't right thanks
AThose look good to me! Im no macaron expert but those are pretty nice!
They look amazing, the 'feet' are exactly right. Well done. I make them a lot so know how hard they can be to get right.
AI think I remember reading that [@]liz at sugar[/@] makes a bunch of these..maybe she can help :)
They look great.
I make them professionally too, the feet look great but they are not quite domed enough on top. That means that you have mixed them a tiny bit too much and the mixture has softened too much and dropped. When you pipe your Ganache use a plain round tip. Pipe it into the centre of the shell, put the top shell on, push down gently until the Ganache just reaches the edge. They look great.
Also they look a bit brown around the edges. Try cooking them a bit less as they are not supposed to brown at all.
They look great! Yes, maybe turn your heat down a bit so your bottoms aren't beginning to brown. And 810 is right - there is a very fine line at the "lava" stage of mixing - not enough and you will have to pat down the peaks as you pipe, too much and they spread a bit. But you did a fabulous job!
I just saw a new macaron flavor on Pinterest I am going to try next week - Baklava, filled with walnut and honey buttercream - doesn't that sound good?
AThank you :0) and I bake them at 300 f maybe I will take them out sooner since I left them in for 20 min