Uniform piped macaron shells
After baking so many batches of macarons, I think I've gotten the piping part of the shells down to a pat. My macarons used to range from the teeny ones to large ones, all in the same batch's work. After switching over to the Italian meringue method, the batter is a constant - thicker and easier to pipe (lesser chance of the batter spreading out) and really, it's just constant practice makes perfect! ;)
I tried infusing the cream for the ganache with two bags of Gryphon's earl grey tea (the tea blend includes bergamot and lavender tones) and I thought that the overall taste was quite light. A hint of something more than just plain ganache, but not yet the straight full earl grey flavours on the tongue. I really like the addition of cocoa nibs to the shells as they are slightly bittersweet and provided a really satisfying crunch to each bite. I'll probably be using cocoa nibs more for any future chocolate flavoured macarons to cut the sweetness.
