So I have three egg whites left over from the lime curd, and they’re aging in the fridge. Time to try macarons again, this time with properly pulverized almonds. Unfortunately, as I lifted the bowl to pour the egg whites into the mixer, my hand slipped and the whites went all over the counter. So I used fresh egg whites, and I still don’t know if the aged whites are better. However, I have corrected one problem, which is the pulverized almonds. This batch of meringue definitely has a different texture (quelle surprise). And I’m not ready to try anything fancy with the flavoring, but I did add a couple teaspoons of kirsch and a couple drops of red food coloring to the meringue, just for something different. After 14 minutes in the oven, they look like this:
None are cracked and they all have feet, so that’s progress. I think they should be taller, though. I also need to improve my piping skills.
I wanted to make a white chocolate ganache for filling, but it turns out I don’t have white chocolate. I wasn’t sure regular chocolate would look nice, but the meringues have brown flecks in them from the almonds, so I think it’ll be okay.