I wanted to try making French Macarons for some time but read that they were very difficult to make, even for experienced pastry chefs. This was my first attempt at macarons and Voila! Success!
Start with a great recipe ~http://allrecipes.com/recipe/macarons/detail.aspx
To make “fine” sugar, just put in a food processor or blender.
Silicone Baking Set This set worked out perfectly. It was bit larger than my air bake pan, so I cut it to fit.
Here are my macarons baking in the oven. Just fill to within the outer circle on the baking sheet. The DecoMax “pen” included in the set makes the batter go exactly where you want.
I did increase the baking time to 22 minutes. I’d advise setting the timer to 15 as directed and then checking. Ovens/cookie size are both variants.
Let cool sightly and then remove from the silicone sheet. I found that it worked best NOT to use any baking spray and just put the batter directly on the silicone sheet.
Madagascar Vanilla! YUM!!
I mixed up the Buttercream Icing from this recipe WITHOUT any flavoring and then divided it up and added the flavoring (Commercial Real Vanilla & Madagascar Vanilla Bean Seeds, Commercial Plum Flavoring) to the smaller portions.
My only regret was that I could not find anything but the star tip for my Wilton Dessert Decorator so the icing is flared rather than smooth.
Here’s the Plum–Purple Food Coloring and Plum Flavoring.
These Macarons were not difficult at all to make. One just needs a good recipe and the proper tools. I’m looking forward to trying NEW flavors the next time that I bake. Raspberry anyone? ;) How about Champagne?