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Strawberry Macarons with Cream Cheese

Recipe Tips and Troubleshooting:

This is one of those times where you need to dust off your food scale. Macarons have a very little margin for error, hence the use of weights in this recipe. If you don’t have one, grab an inexpensive one on Online first.

The surface of the cookie should be very smooth while the inside of the shell is a bit chewy and light. Use a toothpick to break up any air bubbles that may form on the shell before baking.

To maximize the flavor of the cookie, experts recommend keeping the final cookies in the fridge for at least 24 hours. It’s not required, but if you’re a macaron connoisseur, this is the way to go.

If your macarons are sticking to the paper, it means they’re not done  baking. Let them continue baking for another 3-4 minutes and re-test to see if they’re ready to “slide” off.

Oven temps are oftentimes off. I highly recommend using an oven thermometer to make sure it truly is the right temperature called for below. If the temperature is too high you may be left with cracked, brown or hollowed out shells. Too low and they won’t bake properly.

Are your macarons missing their feet…AKA the little ridges at the bottom of the cookie? More than likely they weren’t left of the counter long enough to dry out and stick to the parchment paper.

Are your cookies cracking? More than likely they weren’t left on the counter long enough to dry out (don’t rush this step!) or they’re over baked. Weather DOES play a huge roll unfortunately. If you live in a very humid environment you will probably see more issues than those in a drier climate.

Are Macarons Gluten Free? This is very common question so felt the need to let y’all know – yes!! As these gluten free macarons are made with almond flour, they are naturally gluten free! No edits required.

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