Last week I made the Parisian macarons again, this time I did alot of research and found out the technique to perfecting these cookies. I am not going to lie, I kind of have a macaron obsession right now. I am so intrigued by their cuteness! And they don't taste half bad either. These macarons I made had a white chocolate ganache filling. The taste was so unbelievable that I had probobly 7 in one day. They were so good! They also make the cutes gifts. I encourage anyone intimidated by making these little cookies to go ahead and make them anyway because I think you will find they aren't that hard! Especially if you use the wonderful advice given in the desserts magazine. I found out my second time around making them that the first batch I underfolded which made them too puffy. This time, I felt like I overfolded them but they turned out just perfect. The recipe for these macarons also came from the desserts magzine.
I have found it really helps to sit them out for at least an hour
after piping to allow a shell to form on the outside. Some recipes
call for this and some don't, but this batch ended up looking alot better
I think because I allowed them to sit out for an hour. It prevents
cracking in the oven.
after piping to allow a shell to form on the outside. Some recipes
call for this and some don't, but this batch ended up looking alot better
I think because I allowed them to sit out for an hour. It prevents
cracking in the oven.
I am so glad I dyed this batch pink, it gave them such a fun touch.
Dont they make the cutest gifts!
