Well Dream Cuisine has been at the Canberra Farmers markets for three months now, and I am still learning how to make macarons! They are the trickiest, most challenging form of patisserie imaginable. The tiniest change can ruin the whole lot. But on the other hand when they are successful, they are delicious and it is great seeing people's enjoyment as they bit into a salted caramel, or a raspberry macaron.
Some of the things that can go wrong- if the mixture is too thin they get frills at the side rather than feet underneath, if the mixture is too runny they spread and end up looking like hamburgers rather than delicate treats. If the mixture is too thick they get pointy pixy caps. If you beat the mixture too much they go crinkly. If it is too humid or damp they take hours to dry. If you cook them too long, they are dry in the middle. If you cook them too little they stick to the tray.But when you get it right they are wonderful to eat! Enjoy them next time!
