And now to something completely different. I finally managed to make macarons, thanks to the macarons class at
http://www.chefsteps.com/. I have had a few total disasters, but I found out what was ruining them for me. Fat reduced almond flour. French macarons are made with almond flour, and that is not readily available in Norwegian shops. The only kind I found at first was fat reduced, and that just does not work. So if you will be trying to make these, make sure your almond flour is not fat reduced. The batter gets far too dry.
For any Norwegians out there: the flour sold here
http://www.cacas.no/ may be your best bet, but it is expensive, though. You can also make your own by scolding almonds and using a blender to make flour. Remember to sift the flour to get rid of the bigger bits.
I think I will eat just a few more, now. Mmmm.
