Last week my friend Jennie and I took a French Macaron class at The Cambridge School of Culinary Arts. We spent the evening sifting, whisking, folding and piping as we prepared traditional almond macarons with a variety of delicious fillings.
It’s no secret I love macarons. If you’ve never tried one before, the petit wafer-like cookies have a smooth, eggshell exterior and a soft, meringue texture on the inside. The classic confections are made with room temperature egg whites, granulated sugar, confectioner’s sugar, almond flour and food coloring. They can be filled with ganache, jam, curd – I’ve even used dulce de leche.
These little rose-colored lovelies are almond flavored, filled with a white chocolate lemon ganache. They’re perfect with an espresso or a glass of champagne!
Practice makes perfect, so I’ll be back soon with a full recipe!