Sunday, March 17, 2013
Tiramisu Macarons w/ a mascarpone whipped cream filling :)
See how these are nice and fluffy? I was having a bit of trouble trying to get the best texture since most of the time my oven would make the interiors gummy and sink to the bottom, causing hollow shells. I baked these at 315 degrees because my oven is a bit weird, and then let them bake an extra two minutes so the insides set completely. This results in a crunchier shell, but with maturation, the crunchiness disappears. So as long as you deflate the batter correctly as I have shown in my past post and turn up the heat a bit and overcook them slightly, you won't have hollows in your macarons. (thank god) Hollows drive me insane!