So after two weeks of trying to track down almond flour, my macarons were born! I used Jordan Winery's recipe, word for word, but as usual I learnt a few things the hard way. First sift the almond flour otherwise the cookies feel a bit grainy when you bite into them. Second don’t leave your egg whites to sit for too long otherwise you get this;
lumpy, goopy and unpipable mix when it should look like this.
Don’t let the cookies brown on top but having said that set your oven slightly lower then the recipe says just to be on the safe side. You’ll know the cookies are done when they come off cleanly. If the cookie takes a bit of yanking let it bake for a bit more and if the bottom of the cookie still looks moist then that’s also a sign that it needs a little bit more time in the oven. There will always be few cookies that crack (like the ones on the right) not sure why.
The green ones were peppermint so I filled it with chocolate ganache and the yellow ones were vanilla with lemon curd!