They looked a little granuley waiting to go in the oven - and might i say turdy - but they developed a skin quickly and i put them in after only ten mins standing. They puffed up nicely but certainly lack that gorgeous smooth eggshell top that is so desired in a macaron.
However i often love the idea of still enjoying a homemade delectable despite it not being up to par - my own little rebellion in the kitchen.
It all looks the same if you chew it a couple of times!
I added dark choc to my endless white choc ganache supply, and purposely salted it a little extra to get those tastebuds going.
Wish you could taste them. But then again - NOT!!
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