Undeterred by my last ugly macaron incident, I was determined to try again. This time it went better, but they still aren’t pretty. I mixed the batter a little more this time. I think I was too delicate last time around. This also resulted in less air bubbles. I also left them for considerably longer – 1 1/2 to be exact! I don’t think this is advisable though. You can see I have some very wonky feet, which I think came from them not being able to push “upwards” because of the heavier top.
I was more careful with my piping, so I didn’t get nipple cookies this time. But they still weren’t that pretty.
Once I get myself a cooking thermometre I will be making the Italian meringue version… supposedly whilst a bit harder to make initially they are more reliable.
For the recipe, click on my last macaron post. To make them chocolatey, I subbed some cocoa powder in instead of icing sugar.