#CoSoBakes, I am torn.
Tuesday I'm dropping by the office for a last meeting with my podcast editor.
Part of me wants to try making macarons for the first time (dulce de leche), but I don't have almond flour, so I'd be using coconut flour for my first go. Too challenging? High risk of failure?
Alternately, I could make a very nice three-layer banana and dulce de leche cake, no issues save needing to slip out for a couple ingredients.
Play it safe for the thank-you bake? Or try something new?
@MLClark I’d stick with what you know. I tried macarons once and it was a disaster. Very, very hard to get them right.
@misslovelymess Oh, good to know! What particularly went wrong with yours? Air pockets? Did they collapse? Trouble with shape when piping?
@misslovelymess
You have to dance the merengue *just right* to impress the cookery gods 😜
@misslovelymess Oh, that makes sense! I'm definitely worried about piping with coconut flour, since it's 1:3 for almond - a tricky ratio to get the moisture just right.
I've seen the weirdest recipes for macarons, too, so that doesn't surprise me! One suggested leaving the whipped egg mixture out for 24 to 48 hours before combining and piping, and I... just can't bring myself to leave raw egg out in the open that long. Who are these mad macaron mavens?! 😅
@MLClark They collapsed, and I had trouble piping them. I followed the recipe to the letter, but something went very wrong. Something to do with the merengue, I’m sure.