Greg
]]>Greg
]]>We read A Homemade Life for book club last month and now we're getting together for a potluck dinner made from your recipes. I'm bringing the macaroons. It's The Courthouse Book Club; all lawyers or judges in Virginia Beach, VA. OBTW, I already tried Burg's Potato Salad and loved it. Thanks for a good book and many delicious recipes.
]]>We read A Homemade Life for book club last month and now we're getting together for a potluck dinner made from your recipes. I'm bringing the macaroons. It's The Courthouse Book Club; all lawyers or judges in Virginia Beach, VA. OBTW, I already tried Burg's Potato Salad and loved it. Thanks for a good book and many delicious recipes.
]]>I've made five batches in the last week and a half or so, making little tweaks as I go.
My changes/adjustments as time has gone on have been mostly related to perfecting the crispy exterior:
– I'm happier with the 'dough' chilled longer than 30 minutes (overnight worked out great) – the colder coconut/meringue mix resulted in a slightly crispier outside to the macaroon.
– Hand-rolling a ball and then pressing it semi-flat has given me the best mix of a smooth (evenly crisp-able) exterior with just enough texture to be interesting.
– With the above two tweaks, I'm able to bake it a little longer – generally about 36-37 minutes – and get a really spectacular crispness.
The only other part I've experimented with is applying the ganache; some people found that the dipped macaroons were a little too chocolaty for their tastes. I found that putting the ganache in a pastry bag (ok, a ziploc bag with a bit of end snipped off) lets me get a nice crisscross of ganache on the finished macaroon. Pretty and not TOO much chocolate.
The extra ganache gave me good practice in resurrecting it the next day 🙂
Here's a pic of some finished, dipped ones:
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