After heading into the office last Monday with less than 4 hours of sleep, I was determined to better plan out my weekend of baking. I swapped out the butter croissants for a millennial favorite, macarons. Not just any macarons though, these pink champagne macarons courtesy of Dominique Ansel quickly became my best seller. My strategy to entice more orders with a coupon offer fell short (ie. $0 orders), so I'll have to change my approach.
In the meantime, here are some quick lessons:
- Zest your lemon BEFORE cutting it in half to juice it
- Over-whipped heavy cream becomes butter
- Food color gel is not the same as food color gel *icing*
- If your macaron feet are very small, try turning up the oven temp
- Room temperature ganache is much easier to work with than ganache straight from the fridge
On a side note, I wonder if recipes and cookbooks go through a "usability" testing by the average home cook.