Thursday, March 28, 2013

Oui! Oui! French Macarons!

After lusting at photos of macarons on Pinterest for a while, I thought-- why not give it a try?  I looked around for a recipe.  It should be noted that I feel weird about keeping eggs out at room temp for 24-48 hours to proof.  Am I the only one?  I found this macaron recipe which provided a solution and frame work for other flavors.  I decided to make two batches.  The first batch I made was a raspberry macaroni.  The second batch was a salted caramel.  I have to say that the salted caramel has been my favorite!  I used this caramel sauce recipe and I added 1/4 teaspoon of sea salt at the end.  Along the way, I learned that if you want the feet the French Macarons are known for, you need to let them set up once you've piped them, for 30-60 minutes.  The flavor combinations are endless and I'll definitely make some more in the near future.  Also, for the raspberry I used jelly I found at the market.  (They didn't have any fresh raspberries.)



  1. Oui! Oui! The salted caramel look to die for! Shanty Town welcomes all macaroon donations. We are a farm with a sophisticated palette.

  2. That flavor is my favorite! I'll see if I can make it happen for Shanty Town. After all, who doesn't love a farm with a sophisticated palette?