Hello every body!!
Please have a look at the attached photo to see the difference between my macaron and the one from a cafe. Mine was hollow and unpleasantly crunchy, unlike the one on the right which was very creamy.
Can someone please explain to me how to get the layer "right right under the thin shell" to be creamy like the one in the photo?
This is the recipe I used:
- 90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
- 125 grams (4 ½ ounces) of ground almonds or almond flour
- 125 grams (4 ½ ounces) of icing sugar
- 25 grams (1 ounce) unsweetened cocoa powder (optional)
- 125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions
Thanks in advance for any help
Did you "age/mature" your macs in the fridge? I find that once you fill the macs, they have to go in the fridge to become soft and creamy. In general, ganache-filled macs take a day or two to mature compared to macs filled with a cream cheese mixture or just plain jam. I love how the macs go from soft and chewy to soft and creamy the longer they are in the fridge. Depending on the filling, if they age too long, they become too soft. Hope this helps.