Today was my second day at Sharky's and this time it was my turn to make macaroons. So while I started measuring out the ingredients the head baker watched and helped me, I was so nervous and excited! :BBB The little monsters turned out great this time around, even though they were kind of uneven in size. But practice makes perfect right?
There where so many things I did wrong the other day! The oven temperature was too low, the sugar mixture was not heated enough, the ground almond was a little bit too course (Sharky's uses ground Cashews instead, and it works great). Speaking about cashews, it gives the macaroons another flavor cause cashew nuts have their own little spunk.
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