Okay, so, aged egg whites and a bigger piping bag tip were the 2 biggest changes we made in making this week's batch. The dough was drier this time, which made it a tad bit harder to pipe. We didn't make any filling this week.
Instead of using a food processor to mix the dry ingredients, we're sifting by hand. We've reduced the baking temperature and shortened the cooking time from 20 to 18 minutes.
Ren is flying out tonight to Philly for work. If he has some spare time he'll stop by Miel Patsierrie to pick up professionally made macarons and bring them home so that we can compare. The last batch of macarons Ren brought home from Miel were pretty tasty.
I can't wait to perfect this recipe and starting baking with flavors and coloring!!
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