You guys know how much I love cookies. I devoted an entire month to them last year and while you might have thought that I had then had enough, you would be wrong.
Macarons are in, now, right? Those little French meringue based biscuits with creamy fillings inside, they’re everywhere. Big ones. Eensy little ones. Flavours from vanilla to chocolate to pistachio to bubblegum and creme brulee. Vegemite macarons, for Pete’s sake!
Macarons are delicious. Macarons are also expensive, especially if you go to a fancy little French place like La Belle Miette for your macarons (or are lucky enough to have someone treat you to some for your birthday.)
This is why you should make your macarons. I know the macaron is billed as a very difficult little cookie. However, with practice, a good eye and an excellent scale, you should be right. Especially during the holidays, when you have so much free time.
I use Bravetart’s recipe and fill mostly using differently flavoured buttercreams. You may also want to check out eat.live.travel.write and the excellent step-by-step photography there, or Bravetart’s macaron myths and commandments.
At the moment I am currently sitting relaxing in the sun in Perth after a week of gorgeous sun, surf and hanging out with my amazing family. It doesn’t get much better than this.