Hello my darling bees! I've been wanting to make these for some time now, When I got married to my husband, Harvey, (a very long time ago), we had theses at our reception. They went like hot cakes! From that moment on, I was obsessed with learning how do you make theses delightfully chewy treats that look like perfectly colored buttons. With one bite, its feels like a party in your... um... mouth! Well, you get what I mean... its always nice having a party go off in your mouth.
I don't know about you, But! I love love love Macrons, I could do a whole series on them alone, maybe I will when I have more time, but until then, here we are.
Cooking time: 30 minutes
Prep time: 2 hours
Total time: 2 hours 30 minutes (including filling)
Yield: 20 filled macarons
What do I need?
What do I do?
Tips, Tricks & Tiaras
You can freeze your macrons before you add the filling, just be sure to pop them in an air tight container. I've kept mine in the freezer for one week, but I'd recommend no longer than 2 weeks, Let them come to room temperature then carry on with the filling, which will keep for 1-2 days in the fridge. Of course these are always best eaten right away!
To make things a little easier for you, here is a printable template that you can use to help you pipe your macarons to the right size.