…what a difference a week makes lol. This 2nd attempt is the baking equivalent of attempted murder against the art form of French Patisserie and my Patisserie Chef (who already wanted me dead) would beat me with his petit baguette if he saw this (pause)…
This time round I blended the almond flour, sugar and cocoa together and it sieved beautifully. The egg whites and sugar was beaten in segments to stiff peak perfection then I applied the chocolatey dust which led me abandoned down s-creak with a giant spatula instead of a paddle.
I over macaronaged and put too much pressure on the mixture too early which resulted in a runny meringue that couldn’t hold while piping. The positives I can take away is everything was successful up until the macaronage, the shells were way more smooth and blending the powders together did work.
A humbling experience and we go again 🙂