First of all, I'd like to inform my readers about the comments on my blog. I get an email when someone leaves a comment on my blog, but for some reason, sometimes I don't get it--I don't know why. The problem is that it's difficult for me to track down some comments with questions on my old posts in the comment moderation since they don't show which post the comments belong to. So, please feel free to contact me by email if you have any questions. This way I know exactly how to get back to you guys. Thanks.
I've learned that French macaroon doesn't need to be set to form the skin before going into the oven. Is that weird? However, he makes it work.
His technique is to make a mass of almond flour, powdered sugar and egg white, then fold in the meringue. French or Italian meringue will work for this recipe, but Italian meringue will hold its shape better and good for a big batch. Any type of oven will work fine.
I'm going to try his recipe soon and take some more notes before giving the recipe here. Before that, I'd like to give some tips that my friend, LY, took some notes from the demo while I was taking photos. Thanks to LY. :)
*Before piping, check for:
- Slowly spreads
- Holds shape
*Checking for doneness – Lightly jiggle the shell
- Should not slide off
- Should move slightly
- Should spring back
– Scale 315 g of Italian meringue per “Mass”
- Unpasteurized egg whites
- Leaving egg whites out over night uncovered allows for water evaporation and concentration of protein = shinier product
- Use flavorings with low moisture content; oil, extract, powder.
- Bake on two sheet pans (Keeps the heat away from the bottom longer allowing the foot to develop)