I had left over mango puree from the Mango Purin so I decided to practice making macarons again. I want to perfect my mixing and piping techniques which means I have to make them as often as I can.
I used my usual macaron recipe and made a standard 1:2:3 ration Swiss buttercream (1 part egg, 2 parts sugar, 3 parts butter) then added in the leftover mango puree, tasting until it felt mango-y enough.
The macarons came out well! I still have to work on piping them so they’re smooth on top and even in size, but the texture was the best I’ve ever achieved. I think I now know the exact amount of mixing that’s required, or at least I think I do. I need to make another batch as soon as my oven’s fixed to test it out.
But cheers for a successful batch!
Do you have recipes for any of these mango creations? I would love to try them!
ReplyDelete@beautifuldisaster--Hopefully soon! Is there any one in particular you're most interested in trying?
ReplyDeleteyay! I'm sooo bad at macarons, so I admire people who can actually pull it off :-o
ReplyDelete@ila - practice really is key for these guys, exhaustive as that is. I think I've only finally perfected making them, and only with the french method. I haven't tried the Italian meringue one so I guess I'll just have to keep plugging away at them...
ReplyDelete