Colorful macarons waiting to be baked. |
I want to make packages filled with a variety of macarons without having to make a full single batch of each kind. Because measuring carefully when making macrons is so important, this is a risky endeavor. I hope they turn out.
I used my scale to divide the almond meal and powdered sugar into four equal portions (a total of 112.5 grams each). For the egg whites, I whipped them to stiff peaks and then divided them into four portions.
Tonight, I made pink for strawberry, violet for lavender, red for cherry and yellow for lemon. I'll make the fillings tomorrow and let you know how they turn out.
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