The macaroons are a notoriously difficult cookie do well. Said that even three rods above can create an imperfect waffle - the individual lot can go perfect, but the individual lots are such vagaries as the latter. Each batch opportunity poses the same risks, even when a recipe has been 'perfected' there is always an error.
Look a macaroon, there are seven signs that you are looking for in a bad;
Air bubbles
The first indicator of a bad macaroon is none other than the air bubbles. To the bite of a cookie and said 'cookie' is a shell that is swollen with a promise to delight cookie - and find the shell is 90% air bubble, one can't help but feel cheated. This problem can be solved by touching the bottom of a baking sheet before placing the macaroni in the oven, effectively the bubbles collapse in the mass.
Slip Slide Cookie shells
Not only visually sad, that outer shell of the macaroon biscuit should never separate cookie is being filled. This involves an improperly prepared filling and all improperly prepared cookie.
Biscuits with outrageous colors
Natural shades are ideal for Macaroon cookies - a true connoisseur of macaroni knows that a showy, presumed color does not make the cookie. Not only visually attractive, it demonstrates a lack of subtlety.
Cheap macaroni; Ingredient Grinches
A macaroon is wrong something made sad - and those who replace actual almonds and almond extract use instead are the Baker name thief. A good macaroon is made with quality ingredients - one bad, with half-measures.
Rancid macaroni
This speaks for itself - a rancid macaroon is an insult to the name of the cookie and the person who paid the macaroni. A store that cannot be sold quickly enough macaroni to keep them fresh does not sell them at all.
Macaroons that are too small or giant
Giant macaroni sidetrack the delicate proportions that often leaves the Center cookie Gummy and crunchy outer ring and too close to the baking oven. Not only that, but a macaroon is a matter of size snack, and eating a giant is redundant and boring.
A bad relationship Cookie filling
Another issue of the ratio; The macaroons that have a 2:1 ratio are ideal. How much more cookies the most likely time the cookie is delicious.
I am a passionate writer whose specialty lies in baking, and I love getting inspiration from my favorite of luxury site so I can create homemade recreations. One of my favorite chocolatiers is Felix Potin, located in http://www.felixpotin.net/, which has some of the best macaroons in the network! Love and work in New York and enjoy camping, hiking and of course, cooking.
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