I've been rather desperate lately to find the best recipe for macaroons - the french ones. You know the ones, all leggy on the bottom, slightly chewy yet crunchy. Yeah those, well I've had some issues with flavor and shape, and texture.Usually they are too sweet. I can only handle a small one, and even then it may be too much for me. I've have also made flat pancake like macaroons that are bendable and bizarre looking.
These were little gems. They were nice in texture (chewy, yet a little crunchy), they were nice and small and I think the best thing about these guys was that they had a caramel filling.... I mean really how can you beat that?
I think the trickiest bit for me is the piping. I'm a little off, so I spent a while attempting to pair the macaroon halves with similar sized macaroon halves... This recipe is from 'Desserts Magazine' a great mag that is free online. It is from magazine issue #5. You can check out the recipe at: http://www.dessertsmag.com/desserts-magazine/issue5/. The recipe is by Gemmi Rizzz
i and let me tell ya- this recipe works.
5 comments:
So elegant. You are truly a domestic goddess :) Enjoy the power.
Your macarons look wonderful! Maybe I should try this recipe, I remember reading it once. I just wrote a long post on my macaron trials if you're interested in reading it :)
I, too, have heard that macarons can be hard to do well. I'm intrigued by this recipe, as you seem to imply that maybe I can do it afterall!
Best,
Casey
Editor
www.tastestopping.wordpress.com
I'm trying to work up the courage to make French macarons at the moment. Salted caramel is one of my favorites. Great work! Will definitely check out the recipe you mentioned.
Hi. I just checked the link. The magazine is not free???
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