I made macarons! Lots of them, actually.
A cake stand is absolutely essential for macarons. Why not prop them up and make them look beautiful? Why not put them on display?
Paris food is always beautiful.
Especially if it’s not in Paris. It really classes up the joint, as a cowboy might say.
Do you prefer chocolate or strawberry? Tell me in the comments.
Zoom in on those vanilla ones…
I think I officially can say, “I make macarons.” It really is a process, and I know a lot of people who abandon the cause.
Macarons take time, patience and a lot of very specific detail. Anything with a hint of meringue has to be made with utmost care. You don’t want to thwart anything about the process. You have to treat each meringue like a little baby. Almost.
And don’t even get me started on “stiff peaks.” Anyone who has mixed anything up ever will know what I’m talking about. When is it an actual peak? When is it not? I need a grandma to look at it and tell me!!
It’s been a long week, with lots of egg whites and almonds. But I think I’ve got it down!
Oh girls, these are as good as they look.
(And they’re gluten free, for my gluten free family and friends! Everyone can join in on these sinfully delicious things.)
I feel like Juliette Binoche in Chocolat trying to sabotage your Lent!
My apologies. But not really. They’re too good.
Wouldn’t these be lovely as a gift for a friend instead of a whole Easter basket?
I may actually want a basket full of macarons for some holiday.
Maybe for a birthday?
Or maybe that’s how we should celebrate Mother’s Day from now on. Yes.