- used fresh egg whites instead of the "Just Whites" from a carton
- let egg whites warm to room temperature before whipping
- used the copper-lined pot
- whipped egg whites to stiffer peaks
- used silpat instead of parchment paper to bake on
Here are the things I learned:
- getting stiff egg whites is the key to averting flat macarons
- macaron biscuit is a bit too sweet
- raspberry cream filling is too liquidy
- bottom of biscuit is empty. might need to cool completely before pulling it off.
Things to experiment with in the future
- pulverize powdered sugar and almond meal mixture in food processor. will it give smoother texture?
- let egg white "age" for a day or two before whipping
- try different filling recipe
- try less powdered sugar so biscuit is not so sweet
- will letting it cool completely before pulling it off keep it from being hollow on the bottom?
- how to get more uniform shape? - mold?
- how to get the smooth surface like the one's from Paulette's?
- how to dial it from airy to chewy?
- can I add flavoring to the biscuit without changing the chemistry of it too much?
- if putting a glaze on the outside, when should it go on?
