Over the weekend I decided to try my hand at making French Macarons. Not to be confused with Macaroons… Just saying. I’ve read a bunch of different recipes and actually had one picked out from my Food Network magazine last fall sometime, however I couldn’t remember where I put it so I used this one.
This recipe uses an Italian meringue recipe (or au sucre cuit, method) instead of the traditional French whipped egg whites technique. It is best to use a kitchen scale for your measurements on this, but if you don’t have one, there are rough equivalences beside the ingredients.
So without further ado, French Macarons
|Definitely best to weigh your ingredients.|
|Don’t forget to add food coloring. It adds some character 🙂|
|Don’t worry if they look funny at first, mine baked out just fine|
|I used strawberry preserves for my filling. Yum!|
I’ve read that these are extremely difficult, but truthfully, they weren’t so bad! If you try it, let me know! 🙂
Now I want to learn French!