Heart Macarons
I took a little break from baking this month because I’ve been so busy, but I finally got around to making heart shaped macarons, the tops are still a little bit wrinkly, but I feel like my batter consistency was still good— I’m wondering if it’s because I took so long to clean up the heart shapes that I ruined the film on top of the macarons that creates the shell.
I did also bake two pans at once and I did make sure they were dry in the oven before putting them both in six minutes at a time and then rotating the pans top to bottom, though I have also seen people saying to bake on a light silver pan instead of a dark one, and I’m curious as to knowing if that’s a real factor in baking
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Heart Macarons
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