It feels like a while since I’ve blogged…oh wait, it has been a while. Sorry! Anywho, I realized I’ve never blogged any Easter desserts so now is as good a time as any. Okay, so French macarons are not technically Easter desserts, but I used pastel colors and I made them right before Easter so in my world it counts.
I absolutely looovvveee French macarons. Not to be mistaken for the coconut macaroons Americans
except me seem to love, French macarons are a delicate, rich meringue-based confection made of egg whites, sugar, almond meal and confectionary sugar. They’re usually made into sandwich cookies, but are so much better than any sandwich cookie I’ve ever had.
It’s been a while since I’ve made macarons (2008 in culinary school to be exact) so I found a ‘no fail’ recipe online and…I failed! I think the cookie turned out too delicate — even for a macaron — which made it difficult to sandwich and photo without breaking.
I definitely want to perfect a maracon recipe so…I guess I’ll just have to take one for the team and keep practicing. 😉