French Macarons for Easter

Ahoy!

For a LONG while now we have been saying we want to tackle making our own French Macarons. We decided to take the plunge and attempt making them in time for the Easter weekend.

Prior to jumping in we spent some time cruising the net for various recipes and the best how-to tips. With just a few minor bumps along the way, the cookies were a success! Here are pics of our journey and links/details below for the recipes that we followed.

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Before making the actual cookies we mixed up our fillings so we could let them sit while we were constructing the tops and bottoms. We made a lemon curd, orange curd & vanilla buttercream. Here is the link to the vanilla buttercream we made – but we both agree we wouldn’t use this exact recipe again (http://www.finecooking.com/recipes/vanilla-buttercream-macaron-filling.aspx).

Lemon & Orange Curd Recipe (same recipe for both)

1/4 cup sugar
1 whole egg & 2 egg yolks
1/4 cup of butter cut into pieces
1/4 cup +  1 tbsp of lemon OR orange juice – fresh squeezed

Whisk together sugar & eggs. In saucepan over low heat combine the butter & juice until melted. Add egg mixture to saucepan and stir constantly until the mixture has thickened and coats the back of a wooden spoon – 5 to 8 minutes.

After making our three fillings we let them sit in the freezer to cool and harden so they were easier to spread on the cookies.

Cookies – for the cookies we followed this recipe http://www.finecooking.com/videos/how-to-make-classic-french-macarons.aspx but we substituted the granulated sugar for instant dissolving sugar. We also followed the tips on the video posted on the same site. For the colours we added gel food colouring in at the end, after separating the dough into three bowls. We used Wilton Food Colouring in Peach, Teal & Lemon Yellow.

For our cookies we filled the “peach” with orange curd, “yellow” with lemon curd and “teal” with vanilla buttercream.

If we had our time back we probably would have just tackled one colour and one filling for our first time because it did take almost all day to make these little gems but they were SO worth it. Best macarons we’ve had- great texture- crunch but chewy and the fillings were delish!

Have you ever tried to make french macarons? What are your favourite fillings?

Anchors aweigh!

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