Making Macarons.

Ever since I had my first taste of a Macaron at the patisserie "French Twist" 

I have wanted to be able to make these tiny morsels of sweetness.

They come in so many different varieties but the one that for me, 

is the pièce de résistance: The Lavender with pistachio filling! 

Here it is, the best ever.

The Cherry Ripe one beside it wasn't bad either!

So on my search to replicate the Macaron, I discovered that they are often called a "Macaroon", which is an entirely different biscuit.

Macaroons are traditionally made from coconut and are sometimes finished 

with a glazed cherry or dipped in chocolate.

As I hunted for a recipe that didn't look daunting or overly complex I began to fear the difficulty level and talked myself out of giving it a go.

And then I came across this great YouTube demonstration and it seemed easy.

This recipe from Eugenie Kitchen 

 makes lovely macarons that have not failed me yet.

This recipe comes from

Le Cordon Bleu Culinary Arts School in Paris.

If they can't do a good Macaron - I have no chance!

I have passed this link onto a friend and she had a success too.

My attempts so far:

Pink colouring with a touch of strawberry flavouring makes them 

look good and taste even better!

Frilly feet are the key  . . . apparently!

 Strawberry with cream cheese filling and 

Nutella filled Blue Macarons.

 I do think you get better with practice!

These were my latest attempt - the best ones so far!

Mocha Macarons [Coffee biscuits and choc filling]

and Strawberry and Cream Macarons.

So yummy and really sweet to give away as treats.

Happy Baking!