Attempt no. 45 – more bergamot and Sichuan black pepper macarons, Cliff Notes version

Whoops, he did it again.


I followed the same recipe as in attempt no. 42, baking at 250° F for 20 minutes, rotating the tray, and then another 10 minutes. The first tray was underdone, so I added 90 seconds of baking time to the the second tray, which came out perfectly. 

In summary, they piped out nicely (2 points, as per my scoring system), they all came off the Silpat (3 points since the first batch stuck a little), they look like macaron (4 points), and they’re delicious (1½ points, because they are a little too chewy). I win.

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About cohn17

Photographer and baker of macarons.
This entry was posted in Macarons. Bookmark the permalink.

2 Responses to Attempt no. 45 – more bergamot and Sichuan black pepper macarons, Cliff Notes version

  1. nortfaire says:

    Hearty congratulations! Now do you open a shop? And where do b you get your flavors? What happened to raspberry Or pistachio? Bergamot and Szechuan black pepper? That’s a real b stretch,  or else I’m just too yesterday. 

    Sent from my T-Mobile 4G LTE Device

    Like

  2. Lynn says:

    Yay – and sounds like a great flavor combination, too! Well, now that you’ve conquered Greece, on to Thai macaron-making.(different water, different ovens, different je-ne-sais-quoi – another challenge).

    Like

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