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.
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!
ReplyDeleteLOL, 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.
DeleteI 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.
ReplyDeleteI think yours look fabulous...look at those feet!
ReplyDeleteThose feet!! I have never made these but I know that the feet are a big deal and yours look really wonderful. I have two fears making these (which means I may not make them or I might, to be determined)...first is that I will fail as they do look complicated and fussy and time consuming and second is the I will succeed and find them wonderfully easy to make and worth the time, etc. because that means I will eat them as I love them and that could be a dangerous thing. Yours look marvelous and kudos to to you for getting them all done up in time.
ReplyDelete