How did you make the gorgeous flowers at the base of the cake?
So I dont even know how long ago this was written but hey! I finally put down the cake tins and decided to give these lil b***ers a try.
I'm damned if I'll waste a bunch of egg yolks and couldn't think of a thing offhand that I'd like to make with any spare yolks (I'm coeliac so it should've been easy really) so I did what I do with SMBC and dug out my packets of dried egg white. Dont freak- they make superb SMBC and work for most things where egg white is called for (except angel cake worse luck) so I wondered if they would stand up to this test too. Having never made macarons before- I was a bit depressed and worried by the bad press (along with the stuff above) and wasn't expecting much. In fact I was mostly expecting to have to ditch the batch but wanted to give it a go anyway just for experimentations sake.
Imagine my total surprise when I got an entire batch of totally acceptable, crisp on the outside, chewy on the inside delicious little rounds of almondy goodness..?! With a little colour and some more interesting filling (I used a basic buttercream) and a couple minutes less in the oven- they'd have passed muster anywhere! I was quite impressed even tho I do say so myself.
Moral of this tale is - you CAN make macarons out of dried egg white- (not meringue powder), I did tweak the recipe a tad; maybe not as totally wonderful as the prizewinners Ms Moy-Hochstedtler turns out, but perfectly acceptable with feet and everything!