KitchenAid Speed = 6 for 7 minutes
Baked at 320F for 13-15 mins
Using French meringue method
First tray baked with Silpat Mat. Second tray baked with parchment paper. They produced different textures for the raised "feet". Silpat Mat seemed to distribute heat more evenly than the parchment paper as macarons' feet all raised at the same time. However, the raised feet seemed to be shorter with Silpat Mat.
Macaronage might be a little bit over mixed this time as the raised feet are shorter than the previous experiment. Meringue was beaten a little longer than the Blood Orange batch which produced shinier surface.
No comments:
Post a Comment