These were made out of the same batch, but split into two colors after mixing.
They were about half the size of my usual macarons and they baked a lot better that way.
I did not do anything anything different during the baking phase, did not decrease the time or lower the temperature.
This makes me wonder if I should simply increase the time for the regular sized macarons.
Very often they come out stuck to the paper even after I let them cool.
These little ones turned out perfect. I filled them with white chocolate ganache.
