I have had a few questions lately about macarons and problem solving. It is time to call in the expert:
Hai, it’s me Hobart. Thanks for joining me.
Q. WHY HAVE MY MACARONS DISCOLOURED?
A1. If the problem is that they are going golden brown it is almost simple: your oven is too hot OR you have the shelf too high in the oven. 160 degrees centigrade maximum. Get an oven thermometer to check your oven’s true temperature on the shelf in the middle of the oven. Slow and steady wins the race.
A2. If the problem is that your macarons are changing colour from bright gorgeous lipstick pink to pale pink, it is just because they are drying out in the oven. When colouring macarons, use FOOD COLOURING PASTE not liquid because you need a lot of colouring for bright macarons and the liquid will make your mixture too wet. And always make the mixture brighter and gaudier than you think you should as they really pale out in the oven.
Q. WHY DO SOME MACARON RECIPES CALL FOR LEMON JUICE?
A1. To stabilise or set the egg whites while they are beating. Loads of pros use lemon but I don’t because it is another wet ingredient in the mix and use a pinch of cream of tartar instead.
In kind of Frenchfied related news, I went to the secret shop with Nika today and found this silk scarf for £5. Pink, yellow and burgundy together and twee pictures of good times in Paris. There was a patch in the corner where it looked like somebody had died but I found this post on how to clean vintage silk scarves. It worked! I also bought another vintage Hermes scarf covered in botanical prints of mushrooms. It is pretty wrecked (some else must have washed it and let the colours bleed) but some clever snipping and I am sure I can make a cushion over, lining or whatever. Picture of that later though.