French Macaron success story

Macaron baking batch #5 – finally!!! – something that looks like a French Macaron.

The taste of the shell is good, but the interior texture needs more research.  I think it’s too chewy, and that could be because I think I have under-baked the shells. Since I don’t have ‘the real thing’ to sample, I’ll continue reading and researching.  There are many, many opinions on the internet regarding macarons.

The shells are made from a basic macaron recipe of egg whites, granulated and powdered sugar, and almond meal.  I added the seeds of a vanilla bean to the batter to create speckles on the surface of the shells.

The recipe I followed can be found here.

double sift the powdered sugar and almond meal

 batter into piping bag

 batter looks a little over worked


 decorative tops

 vanilla bean seeds

 easy filling – melted kisses and powdered sugar

 an early taste of the season

 through the oven door

 macarons cooling on their feet

 bottoms up

 picture perfect

tasty . . . vanilla bean studded French Macaron shell filled with melted Hershey’s Mint Truffle Kisses mixed with powdered sugar

mint chocolate biscotti

Think of mint chocolate Hershey’s Kisses, chopped and mixed into a rich chocolate biscotti….

If you are a fan of ‘Thin Mint’ girl scout cookies, you will love these.  By the way, friends are selling girl scout cookies now – buy yours from a Girl Scout today.

Biscotti made at home is so much better than purchased biscotti.  One never knows how long biscotti in the retail stores has been sitting on the shelf and getting harder and harder and harder.  This biscotti has just the right amount of crunch.

You can find the recipe here.