French Macaron Kit By OxGord

Point blank:  I received this for review and it works with several cons and a few pros.

Recipe & How-To:

(1) Preheat oven to 285°F.

(2) 3 Egg Whites + ¼ Cup White Granulated Sugar + Beat together with a mixer until stiff peaks form.

(3) 1 Cup SIFTED Almond “Meal/Flour” (I used Bob’s Red Mill) + 1 2/3 Cup SIFTED Powdered Sugar + Separate Bowl.

(4) FOLD “meringue” into dry SIFTED ingredients until blended well.

(5) Spoon (I recommend a metal spoon) some mixture into the squeeze bottle.

(6) Pipe @1 diameter onto baking sheet.

(7) Bake @10 minutes until stiff but, NOT browned.

Optional:  Food coloring if you want it pretty in pastels.  Eh, maybe one day for me.

PRO:  The baking mat is AWESOME and works perfectly except the removal part; see notes on how I got it to work.

NOTE:  I placed mine on an oven safe baking rack to be able to easily make, bake, place, and cool off.

NOTE:  In order to take off the puffed pastried I recommend placing the mat upside down after the treats have cooled off to ROLL them off.  The ones I started to just pull off left some insides on the mat.  The came cleanly off when I did the rolling mat upside down part.

CONs:

The squeeze bottle is a mess after I started to use it because of the air transfer issue and kept getting worse each time I refilled it up.  Getting the last bit out is pointless because there really isn’t any give to this nor ability to squeeze out efficiently.

PRO:

I do like the different attachments for the squeeze bottle though.

Recommendations:

(1) Use a piping bag for the batter instead.

(2) The squeeze bottle would be more useful with pancake batter or muffins maybe but, not for smaller operations such as this.

PRO:

Even with the messes both items ARE really easy to clean due to them being made from silicone.

MsCat