Tuesday, May 17, 2022

TWD - Macarons


This week’s Tuesday with Dorie recipe is macarons - yes, those mostly pastel hued domed almond meringue shells filled with anything from jam to buttercream to ganache.


I have made them before here, here and here, but I don’t think I have ever used the Italian meringue method before (involving adding a hot sugar syrup to the meringue while mixing).
 


These turned out ok - they could have bern a tad smoother but looked fine, and had feet. I flavoured a half batch with one and a half teaspoons of matcha, which aided by sone food colouring, made my macarons a pale pistachio green.


My filling was a milk chocolate ganache made from Dorie’s recipe.


These tasted good - a little less cardboard-like than some bought offerings, so nicer.

Macarons are not hard to make - they are just a little time consuming and fiddly.

To see what everyone else made this week, visit the LYL section of the TWD website.

4 comments:

Mardi Michels said...

These look good - but I think they are Italian meringue? The Swiss method has you whisking the egg whites over a pot of boiling water, I think. I didn't make these again, too much going on! I already made her recipe enough times!

Anonymous said...

LOL, you’re probably right. I didn’t look it up before writing the post- too lazy. I just knew that this method was new to me.

Shirley@EverOpenSauce said...

I chuckle about the cardboard-like cookies that pass as macarons. That green color is adorable. Some good-looking macarons you made there. I have yet to try green coloring.

Isthisakeeper said...

I think yours look fabulous...look at those feet!