It’s so cute, it’s so lovely. To make French macarons (might be macaroons in English, but not coconuts macaroon) is not easy for me. How many very sweet, almond, pasty, failed macaron shells have I eaten?! It’s so simple, but, actually very difficult. Honestly, I never failed so often to bake anything else, except maybe choux pastry. If I follow the recipe exactly, it may be ok. But I wanted to create a macaron that I like: not too sweet, not too chewy, and a lovely shape with a pied (fringe). For me a lovely appearance is one of the most important elements. However it should also taste good. You may prefer them much sweeter and chewier , but this is my favourite recipe.
< The tips >
- Freeze the egg white and then bring it back to room temperature just before use.
- Please do the stage of “macaronage” (read the method) very carefully.
- Make sure the macaron surface has dried enough before baking.
- Never open the oven until the pied (fringe) appears and is set.
- The butter cream recipe is Basic Butter Cream Recipe.
Enjoy making colourful, precious macarons!