I've been at it again - baking macarons, that is.
I haven't attempted baking these little beauties since last May, so it's been a while. And I've also changed locations from a humid, dank area to a drier one at a higher elevation, so I was very hopeful about the results.
Oh man, was that ever that.
|breakfast for dessert, anyone?|
These were a stroke of genius. The Maple-Bacon-Bourbon will spin visions of Canadian wilderness and mounties before your eyes, while the orange cuts the heaviness of the maple syrup and bacon.
|all lined up|
My shells were not the prettiest (hey, I haven't made these in almost a year), but the meringue came out well. While humidity was not an issue, elevation was (being a mile above sea-level will do that). However, adding a generous helping of cream of tartar brought about the desired results.
|That is some very happy bacon|
Now that I've figured out how to make these in my current location, I will start playing around with more flavor combinations.
To be continued...