❤ Blood Orange Macarons
KitchenAid Speed = 6 for 5:30 mins.
Baked at 160C (320F) for 15-20 mins.
Sprinkled Blood Orange peel on wet meringue surface... Not a good idea...as you can see in the above pictures. The ones with orange peel have cracked surface after being baked. These shells also turned out to be hollow. My theory for this phenomenon is the cracked surface allowed air to penetrate faster, so when the shells cooled down outside of the oven, the temperature dropped too fast and caused the inside to deflate.
However, the shells without blood orange peel on top came out pretty well. I was curious so I cut the cooled shell apart to see. The body came out full and not hollow. There are a few air bubbles but that should be fine since it needs to rest and become moist after leaving in the fridge for 24 hours.
My conclusion for today is do not beat the meringue too dry. Once it reaches a firm peak (I'll try to post a picture later) it is good to stop the beating. Fold the dry ingredients with meringue until you get a runny paste (but not overly runny) that would flow like thin lava and form a ribbon pile that would disappear after a few seconds. Another very important factor is the temperature. I think it is totally worth it to buy an oven thermometer to test the temperature of the oven. I found out that when the pre-heat was done for my oven which was set to 320F, the oven thermometer showed 250F instead. It took about 20 more minutes for it to reach the set temperature. It also fluctuated sometimes so it is a good idea to keep an eye on the oven thermometer. Every oven is different so get to know your oven :) Be nice to her and she will produce you nice macaron shells!
Bonne Chance!
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