Finally – successful macarons! I made these, but not without help.
I’ve been wanting to try again, but I decided I needed confidence in the form of some actual instruction. There were a number of little tips and tricks I learned, including what the batter should look like before piping the shells. Also: I used a French meringue at home, but in class we used an Italian meringue (cooked sugar added to egg whites).
My baking partner suggested we use pink food coloring, and I was totally on-board with that. Pim taught us to make fillings – chocolate ganache, salty caramel, and a white chocolate cream that can be used as a base or compliment to other flavors (Pim puts a dollop of her jam in the middle of a bit of the white chocolate cream). I used some raspberry jam mixed with the white chocolate cream to make a raspberry filling that was flavorful but probably a little too runny.
I make so much ice cream, I’m always left with whites – so macarons are a perfect companion to my frozen adventures. I think I’ll try a couple of different fillings – a Swiss buttercream, and this olive oil ganache (this recipe for the shells is similar to Pim’s).
- French Macarons (Chez Pim’s Macaron Madness)