The macaroons didn't develop the smooth coating of the petit macarons - maybe I ground my almonds too coursely. I hadn't any pre-ground, so resorted to peeling and grinding plain whole almonds I had in a bag.
Had fun with the piping bag for the second time this weekend (first was for the choux buns). And was pleased with the uniform roundness of the macaroons.
Made ganache with the seized chocolate and cream, whipped it up, then spread onto the macaroons to sandwich them.
This combination seemed to transform the cakes - in the centre they were deeply chocolately but supremely light, and the nuttiness of my (course) almonds was very very good with all that chocolate. Interesting how the sum of the parts was greater than the whole on this one.
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