Hazelnut macaroon with praline filling; Pecan macaroon with sweet potato filling
Wednesday, December 9, 2009
After many many many attempts at the green tea macaroon, it has finally worked! Who knew green tea powder altered the basic recipe so much!
I came to the conclusion that green tea dissolves in the macaroon mixture, making it more liquid. The mixture appears to be correct until placed in the oven. During the baking process, the tops of the macaroons had completely slipped off causing all the macaroons to be crooked! What a disaster!
Forget being a pastry chef! I had to become a mad scientist!