As mentioned last month, I began a new feature called, "Macaron of The Month". This month's flavor is Strawberries & Cream. So, I've gotten better, but there is still more work to be done. Here are some things I learned this time around:
- Use almond flour NOT almond meal. I used almond meal and although they tasted great you could see flecks of the almond skin throughout the macarons
-325 degrees is WAY too hot for these babies. I tried baking them at 300 and I think that is the perfect temp. Next time I'll leave them in for longer than 10 minutes. My feet got stuck to the parchment/silicone mat.
The filling consisted of a vanilla buttercream and diced fresh strawberries.
All in all they tasted great. Practice makes perfect. Until next month, my friends!