My Reddit bake challenge this week was bars or squares, so I made some homemade granola bars. The dark chocolate and freeze-dried strawberries made for a wonderfully tart/sweet combination!
Are you intimidated by these little cuties? I really was, especially after reading everywhere how fickle they are, how important technique is, etc. I’ve now made these well over a dozen times and each batch gets better than the last. I think the key is the batter consistency more than anything else. Here are some things I DON’T do, as I haven’t found them necessary for making macarons (macs for short!):
– aging the egg whites (I only separate them an hour or 2 ahead of time to get them to room temp so they whip up better)
– using cream of tartar (I used this for several batches and then left it out, and haven’t seen a difference in my macs)
As we speak I have close to a dozen egg yolks in my fridge leftover from my macaron-making extravaganza, so I’m open to suggestions on what to do with those!
Here are some step-by-step pics to help you along.