I always wanted to be able to show off some fancy macarons here. I’ve only successfully made macarons about three or four times in the last three years. I made pretty Vanilla & Honey Macarons using the French Meringue method and only had failures after that. When I saw the Italian Meringue method in Peggy Porschen’s new book I immediately vowed to practice until I made them right.
I took me three goes until they came out right and I’m really pleased with them. Macarons are so difficult because so many of the ingredients and variables can be temperamental. I kept having difficulties with my sugar syrup getting too hot. In the end I heated the syrup to a few degrees lower than suggested in the recipe.
I filled the macarons with the same Limoncello buttercream I used on the lemon cake I made and I added freeze dried strawberries to the ground almonds. I made the heart shapes by tracing the pattern on the back of the parchment paper before piping the batter.
I put a few of the macarons into my Hello Kitty Laduree box I got earlier this year. I’m not going to post the recipe here since I already posted two recipes from the book. It’s one of my favorite baking books and one I’ll be using again and again. The macarons in these photos came out pretty good but the batch I took out of the oven after looked even better but it was dark by then so there is no photo evidence!