The macaron shell turned out almost perfect. It had a flat top but with frilly feet. The inside was really full and chewy and didn’t have hollow area.

This was so far the best shell I’ve made using the French macaron method. And for macaron insiders who always think that French macarons are prone to failure, especially with the lack of egg white powder/ aged egg whites, well, mine turned out fine! However, what’s lacking is the crispy outer layer. I’ve tried baking them a little longer but it resulted in very dry macarons.

The filling is the part I’m most unconfident about. I prefer cream over ganache, but it’s hard to get it right. that’s something I need to work on more.