I had never made macarons until a few weeks ago. My sister adores them and often buys them online, so she would be the ideal person to test them to see how well I could make them.
I decided to try a chocolate macaron recipe as I knew my husband and kids would probably prefer that flavour too.
I used a recipe from about.com. I wasn’t sure what the mixture what meant to look like – its consistency etc. I piped small circles of the mixture onto a baking tray and kept checking them whilst in the oven to ensure they didn’t burn.
Once cooled I sandwiched them together with some vanilla buttercream.
If I was to make them again, I would definately make the almonds finer. Even though I used ground almonds and passed them through a sieve, they still could’ve been finer again – I think perhaps a food processor would do this (something I don’t have – yet).
My sister confirmed the same – that the almonds should be finer, but apart from that I had baked them correctly and they had the right amount of chewiness and crunch.