Tag Archives: french macarons
Thank you for stopping by! I hope you are doing well and enjoying the season. We’re finally having great weather here in Corte Madera and tomato planting season has started for me. Warm spring weather is perfect for making macarons. … Continue reading
You will soon find out why I have been perfecting practicing making these French Macarons.
First of all, thank you very much to Ms. Vicki Larson of Marin Independent Journal for stumbling upon my blog last week. Here’s the link to her article Macarons, A Tiny Taste of Love. Thank you all very much for … Continue reading
Good morning! I have a new friend to play with in the kitchen, and he’s Irish! Instead of making pate a bombe, we’re making zabaglione Tyler Florence style (replacing marsala with Bailey’s Irish Cream) as a base for our buttercream. … Continue reading
So many inspiring macaron combinations so little time. Today, I would like to present my cashew macaron recipe with Grand Marnier Buttercream filling. Grand Marnier Buttercream is inspired by Food/Photography Blogger Mowielicious (Pink Champagne Buttercream Filling). For the buttercream, start … Continue reading
What wonderful feet they have (methinks)! Ah, what joy to the home baker. Makes about 40 1.5″ Macaron Sandwiches Ingredients 1 cup confectioners’ sugar 3/4 cup almond flour 2 large egg whites, room temperature 1/4 cup granulated sugar 2 tablespoons … Continue reading
All rise! Macarons have risen to their feet at the 5 minute mark. Today, I worked on 2-egg white macaron batter with the almond flour (though I used cashew) measured in dry cup, not in ounces. I like that since … Continue reading
Possibly the most successful macaron shells I baked, sort of ruined by the mediocre French Buttercream I made.
Thank you for stopping by! For this version, add 2 tablespoons of powdered freeze-dried blueberries to the nut-confectioners’ sugar mixture. Glass Cracker Jar from The Container Store. This may be a Holiday item. Macarons make thoughtful presents.
Ingredients 4 ounces almond or cashew, ground or flour if readily available 1 1/4 cups confectioners’ sugar egg whites from 3 eggs, room temperature 1/4 cup granulated sugar 1/4 teaspoon peppermint powder green food coloring Directions In a food processor, … Continue reading