No better way to celebrate St. Patrick’s Day, or any other day for that matter, than with a good ol’ macaron. I have been obsessed with macarons since the first time I ate one. Macarons take the whole ‘sandwich cookie’ to the next level. If you have never tried one, then you are truly missing out! A macaron is merely 2 cookies with a crunchy exterior and a melt in your mouth interior. I feel like I am drooling as I type this description out. Sandwiched between the 2 cookies is up to you. It can be a ganache, buttercream, or a jam filling.
You can’t go wrong with the filling because macarons will always be delicious! I just had to be able to make my own so that I could have them whenever I wanted. Yes, I love them that much. This recipe is super easy. The major factors that come into play when making macarons is the humidity, not over beating the egg whites, and not over mixing the egg whites and the almond flour mixture. If you over mix, you will have more of a cracked and flat macaron. The ‘feet’ will not properly form. I promise you: they may not look pretty, but they will still taste good if this happens!
So, take your time with this recipe and try to find what works best for you when it comes to mixing and beating. Another tip is to make sure you let the cookies ‘dry’ before placing in the oven. This normally takes about 30 minutes and all depends on the humidity. Being in Louisiana, I find that it may take a little longer due to the high humidity. You will know that the cookies are ‘dry’ because the exterior will be shiny and can gently touch the cookie without doing anything to the exterior.
Have fun and enjoy one of the best cookie desserts I have ever had!