I am happy to say that I have finally, after much unnecessary distress, mastered these really not-so-tricky little monsters. I also realized my folly. I have been using our flat pizza-like oven instead of the confection oven that the kitchen chef uses. I don't know why I didn't realize this sooner, but the pans were getting too much heat exposure with the flat oven and the cookies were - In the simplest terms - melting. Now that I am using my brain, every single batch of macarons I make now are perfect.
These came out especially great. I was really happy with the flavor and the texture. I LOVE Mexican hot chocolate. I used to make cupcakes in that flavor at Epic (my old stomping ground, and my first experience as a bakery manager) years ago and the cayenne and the cinnamon leave such a nice flavor in your mouth mixed with the sharp dark chocolate.
I used Stella's perfect macaron recipe and substitutes 2 oz of confectioners sugar with cocoa powder, and added about a TBSP of cinnamon and a pinch of cayenne. You can add more for more spicy. That's up to you! I also stuck some yummy little marshmallows with chocolate ganache in the middle.
Okay, not going to lie, I totally ate this one up! I love the way the ganache oozed out because it was still warm when I put it on the cookies.
Alright, I'm off to take photos of some really pretty wooden faced brass rings and a new sunglass style for the ladies! Check the shop soon!