Since it is almost Valentines day, I decided to bake some pink and red macarons. strawberry-lemon and raspberry.
Macarons shells are simply almond meal, sugar and egg whites, and a little food coloring
The trick to perfect macarons is getting the batter just right. Carefully folding almonds and powdered sugar into meringue to achieve "macaronage". This happens when the batter becomes slightly runny
The batter is then piped out into blobs slightly smaller than finished size since the batter spreads a little. After that, the batter needs to be allowed to dry till it forms a skin. This will ensure the macarons rise properly and form the requisite "pied" or foot to qualify as a macaron. Putting the trays in front of a forced air heater is my trick to help it dry properly. The batter is ready when you can touch the batter and it does not stick to your fingers
Perfectly baked shells, yippee!
Fillings for this batch:
strawberry jam & lemon curd
raspberry jam and butter
After macarons are filled, they should be allowed to cure in the refrigerator for a few hours before serving
Two of my favorite resources for recipes, flavor ideas and tips:
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