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

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