I’ve been baking and trying to perfect my macaron baking for about two years now. My shells always came out under-baked (increasing cooking time did not help) and gritty-looking (although always yummy!).
But no more gritty-looking shells for me. I finally invested in a sifter. Nothing fancy, simply a £4 one from Amazon. I have been sifting the dry ingredients and getting the perfect macaron results: shiny tops and pretty feet*.
The top two are blueberry cheesecake macarons. The rest are a classic chocolate ganache. Looking forward to experimenting and hopefully making the perfect salted caramel macaron. Although, I’m not against hopping on the train to Paris to get real deal.
*For pretty feet you must must must age the egg whites. If not you end up with a flatter, no feet shell. Trust me, I’ve experimented with fresh ones.