Hello every body!!
Please have a look at the attached photo to see the difference between my macaron and the one from a cafe. Mine was hollow and unpleasantly crunchy, unlike the one on the right which was very creamy. Mine looked perfect in terms of shape and smoothness but the inside was not pleasant to eat at all!
((Click on the photo for a better view))
Can someone please explain to me how to get the layer "right right under the thin shell" creamy like the one in the photo?
Thanks in advance for any help
Edited by Merar - 7/20/13 at 2:56am