These innocent looking pastries seem easy to make. Well they are, after a lot of practice and tons of almonds. After making my first macarons, and failing, I'd been itching on baking the perfect macarons. I got it perfectly after my 3rd attempt, although my choice of colors seem to have dulled. LOL. I will make brighter ones next time.
I used Sarah Philips' French Macaron recipe, filled it with French Neoclassic Buttercream. What's a baker got to do with all the left over egg yolks? Make a French Buttercream!
Shiny top, check. Nice little feet, check. Heavenly taste, super check. :)
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