Practicing Macarons // Raspberry

I honestly did not expect this batch to work out as well as it did. I went against the rules by using gel food colouring, but it didn't seem to effect the batch what so ever. Now that I've made them a few times I realize now that I just need to let them sit for over an hour to get perfect shells with high feet. I'm still working on the heat of my oven, as you can tell these went a bit light brown, as baked goods often do with food colouring. I set the temperature about 20 degrees lower for these and it seemed to have helped. 

I filled these with a vanilla buttercream mixed with a spoonful of raspberry jam, and the center is more jam. They were delightful! I found them to be much more delicious then the chocolate ones I made previously. I'm excited to experiment with flavours and colours now that I've got my technique down. 

The only problem is deciding which kind to make next! Peanut butter and jelly? Pistachio? Red velvet? So many choices! What would you choose? xo