Macarons!!! If you’ve never had one, then you’re missing out … next time you see one you should give it a try. I’m not talking about the coconut no bake cookies (macaroons), I’m talking about the French/Italian style meringue cookies with the oh so yummy filling sandwiched between them.
They are a bit of work, and can be finicky, but I am loving trying them in all sorts of flavours.
So far I’ve tried Lavender, Pumpkin (two different ways) and chocolate ganache. The first and last times I tried them I used fresh cracked egg whites, and the two times I tried pumpkin I wanted to see if carton egg whites would work (to save time and money/egg yolks) but it’s just not worth it. The carton egg whites don’t let the cookies get their famous “feet” and my shells cracked like crazy both times I tried it. They still come out super delicious, but the visual/textural end product is not the same as when I use fresh cracked egg whites (well aged cracked egg whites actually, because I let them sit for a couple days after cracking what I need).
I have an album on Flickr with all my macs, but here are a few of the pics.
I’ve only ever tried making Macarons twice before a while back before these newest ones because I was intrigued with what they were.
The first were Lavender Buttercream Macs.
Up next will be some yummy Christmas flavours.