Whether it’s the vibrant array of colors, the adorable two nibbles size, or the crisp bite and chewy inside, I can’t get enough of these French macarons. Though I swear to only eat one, one always turns into two, which in turn becomes ten. It’s a rough life.
French macarons can be very temperamental, though they really aren’t that complex. There are only a few ingredients, though the steps and technique must be spot on. Don’t expect to have perfect macarons coming out of the oven on your first try. It took me a many batches, and a few different recipes to find what was just right. All it takes is a little devotion, patience, time, and a watering mouth to get you through it.
Common misconception: macarons and macaroons are two completely different desserts. Macaroons, two “o’s”, are from the South, while French macarons are (obviously) from France. Coconut macaroons are lumpy cookies made with shredded coconut and condensed milk. Macarons, on the other hand, are a meringue like cookie. They’re more light and airy from the whipped egg whites.
There are two different types of macaron batters, the one I’ll be showing you today, and another using a sugar syrup. I have never tried a recipe with the syrup, so I’m not sure how much of a difference there is. I haven’t had any troubles by not using that version, so the choice is yours. What are these feet on macarons you keep hearing about? The feet are the rings around the bottom of the macaron cookie. This is what gives them their signature look, and separates them from other cookie-like sandwiches.
Once fully assembled, macarons should be stored in an airtight container in the refrigerator for up to one week.
For the full tutorial, head on over to Peonys & Pearls to learn how to make your very own pumpkin spice French macarons, and a GIVEAWAY!
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