Wednesday, April 17, 2013

Ce ne sont pas macarons

...and while they're not bad, they're probably not good enough to make again.

I adapted this macaron recipe, substituting icing sugar in place of all the various sugars listed (which the recipe's author states is allowable), and whole grain soy flour in place of the almond meal. The resultant macaron "batter" was very thick and hard to pipe, and the cookies themselves taste too strongly of soy flour.

I'm definitely going to have to try another almond flour substitute. I've heard that finely ground pumpkin seeds work well...

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