Macaron fail #2: Wrinkly macarons

Feeling more than a bit sheepish right now… 😅

After doing the full nine yards of macaron-making, my heart sank when I noticed wrinkles were forming while I was baking them. I was almost racking my brains out trying to figure out what went wrong—humidity too high? Nope, humidity is at the usual 40-50%. Over-mixing? Nope, in fact, the batter was a bit under-mixed. Then as I was sitting down, consigned to believe it was just one of those days, I saw the answer staring me right in the face: there on the package of the cashew nuts I ground for the TPT stood the phrase «røstet i rapsolje» (roasted in canola oil) 😂

Oh well… I can try again tomorrow. In the meantime, soft and chewy peanut-cashew cookies, anyone?


wrinkly macarons


Back to baking macarons

It has been quite a while since I last baked macarons*, but since my little one has been asking me to make pink ones for the past month or so, plus I promised my sister last year I would be bringing her macarons the next time we visit (which is next month!), I figured it’s time to give baking cakes and cupcakes a rest and start refreshing—and improving—my macaroning skills… So, the few posts about food I will be making prior to our scheduled travel would most likely be about macarons.

* emphasis on the single «o», so as to differentiate them from macaroons, the cookies made mostly of desiccated coconut meat.

Continue reading Back to baking macarons

… virtually anything under the sun