With all of the experience I now have under my belt, both figuratively and literally, I decided to go back nearly full circle to attempt no. 2 and finally perfect my lemon macaron. Admittedly, I’ve become a bit more casual about preparation:
I put everything together, blah blah blah – I’d forgotten how little batter this recipe makes – and I pipe it out. So far, so good.
What comes out of the over, however, isn’t so good at all.
Perhaps its because I left the oven open a crack (as I was taught to do in Paris), maybe there’s just something about the chemistry when there’s lemon juice in the batter, or maybe it’s just me, but all I ended up with was 10 dense non-macaron lemon sandwich cookies without even enough filling to cover up the browned bottoms. The meringue wins.