Trial Bake #3
During my trial bakes, this is the outcome that I was the most happy with. Visually, these macarons were great, along with the raspberry white chocolate filling. I did realize however that I left them out to dry for too long, causing the insides of the cookie to sink, leaving the shells full of air, making them delicate and prone to breaking. Although this is an easy fix, it was still an important part of the process as it helps support the integrity of the macaron shell.
Takeaways
Completing a successful bake is great, but it is easy to get caught up in the mindset that every single batch of macarons after a near perfect bake will be perfect - because they wont be. Even professional macaron chefs have bakes that go wrong for no apparent reason, and being aware that things go wrong sometimes is key to keep an optimistic mindset in the kitchen. The next bake that I did after this went terribly, and then the bake after that. It is disheartening, but being able to continue to move forward even in the face of failure is crucial in the kitchen.
