Here are some macarons I made over the weekend. The beige ones are filled with pink vanilla buttercream. I used a whole vanilla bean for the cream but it still tasted bland to me. Which reminds me why I don't like buttercream - I think next time, I'll do it as a white chocolate-vanilla bean ganache. But the texture of the macaron shell though was lovely, it simply melts in your mouth.
My favourite flavour by far has to be the orange ones filled with salted butter caramel. I really have to stop myself polishing off the whole lot :)
Remember my very first attempt making macarons? Those horrid brown ones only serve to remind me what a long way I've come.
I still have not resolved the air pocket problem though... after trying the french meringue method a gazillion times, I've always encountered a gap, ranging from slight to very obvious, between the shell and the foot. Reading across all the info by macaron makers online, I found at least two who said they have never resolved the air pocket when it comes to the french method but when they used the italian method, they do not get hollows. I will try the italian method next month when my thermometer arrives.
Anyway, hollow or not - these bottoms of these shells can be pressed slightly to make way for the filling and when bitten into, I don't think anyone is gonna notice. I've tried macarons at two places in Brunei - the first had really glaring air pockets and the second had textures really tough and chewy which wasn't ideal.
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