Have fun giving your creation a name and please describe your recipe.
Shattered Dream Macarons
Tell us about your creation's final texture after baking. Are you happy with it?
The tops cracked like schaum tortes and are not macaron looking at all. Not happy with the look, but is crunchy on the outside and chewy on the inside. Best guess at the moment is that we over-beat the egg whites to marshmallow and they were then too stiff to rise and expand in the oven.
Detail how you added a Wisconsin twist to your flavors or presentation.
Aside from the butter and eggs being from Wisconsin, we flavored the butter cream with lingonberry jam from Door County.
How did you do?
It’s not pretty, but it’s edible.