I had three egg whites and about 1/2c of dulce de leche in my fridge, so naturally I made macarons.
Thanks to Collette Christian’s class on Craftsy (the class is Miniature French Desserts) I think I’ve finally dialed in my macaron technique. The french meringue method is the only one that’s worked for me consistently (the italian method fails me every time, I don’t know why). Plus the technique of painting the macaronage up the side of the bowl repeatedly until you get the right consistency is kind of genius.
The thing I need to remember is to pipe a tray, wait 15 minutes, then pipe the next, ad infinitum, so that when I bake them one tray at a time my last tray doesn’t dry out too badly. My middle tray over dried a bit and thus had my most hated enemy - the air bubble. However, I’m pretty sure the people eating them won’t mind :)
