Monday, February 20, 2012

Happy Presidents Day–French Macarons take 2!


It snowed last night!  As a Canadian away, I miss the snow.  I don’t miss the freezing temperatures and the 10 layer days, but I do miss the snow.  The girls were so excited when it started and to our amazement is stayed…a bit.  As the morning sun shines, it’s melting very quickly, but last night this is what our back deck looked like.


We’ve got the big birthday party for Rowan coming up this weekend.  And I’ve got a cake and few cookies to make.  So I wanted to make something I’ve already tried before that I didn’t get quite right the first time.  And the winner is the French Maracon.  But it didn’t go well.

I pulsed and pulsed and pulsed the almond flour and finally got the batter to be smooth.  I thought since it’s Presidents Day I would be patriotic and coloured the batter red, white and blue.

I also made them smaller this time and got a few more out of the batch.  You can find the recipe here.  But they spread a lot today, not sure why. So they got lots of feet on them.  I didn’t let the eggs age over night, so maybe that’s it.  Anyone? 


I centered them with lemon buttercream because I had some in the fridge.  They taste awesome and not gritty but they look awful.

Happy Presidents Day!  It’s going to be a busy week with getting ready for the Rapunzel themed birthday party.  Wish me luck!

Thanks for looking!


  1. Check out this video by French pastry chef Delphin Gomes. I studied with him - he's terrific, and his recipes are top notch. Good for you for tackling new things!!!

    1. thank you, that's great. i will try this next time

  2. I have never had a macaroon. :-) But your post may convince me to try them. Lemon buttercream in between sounds wonderful. Happy President;s day!

  3. The ever finicky macaroon! I commend you for your attempts which is a hell of a lot more than I am doing these days! Flavors sound yum. Good luck w/ rapunzel!

  4. When I first tried to make macarons I let my eggwhites age. They didn't turn out very well. Since then I don't let them age and they have worked just fine. I think the humidity and temperature of your kitchen are a factor also.

  5. I think they are beautiful! Bravo for making them. I love the red, white, and blue. :)