I discovered two things when I made French Macarons. One, I was way to conservative with the food coloring, and secondly I really don’t really like them!
Call me crazy, but I just found them way too sweet. I made them at the request of my daughter who took them to her office today to share with co-workers. They all enjoyed them! So it is all good.
They are a bit temperamental though, and I was surprised they turned out as well as they did on the first try. I was excited to see the “feet” develop in the oven. I wish I had used more food coloring to create a darker teal color instead of a pale robins egg blue!
I filled them with marshmallow fluff blended with some melted milk chocolate. I am sure that added to the sweetness just a bit!!
The shells were crispy and full with no big air pockets. The trick is to bang the baking pan firmly on the counter a couple of times before baking.
Packed them up in my egg cartons for easy travel!
So, while they are not my favorite “cookie” I do agree they make quite an impact on any pastry tray! Will I make them again? Heck yeah! These are far from perfect so I have some work to do to get them just right!
I would love to know, what do you think of French Macarons??
I used a recipe found here at How To Cook That. Ann Reardon is a master macaron maker in my opinion! Excellent tutorial videos too.