As I said yesterday, we celebrated early for Josie's 2nd birthday. Of course, it was a prime opportunity to practice my french macaron making skills. Because I was also making red velvet cupcakes I decided to keep it easy and stick with the same icing I was using for the cake - cream cheese. Who doesn't love cream cheese icing though, for real. Turns out it actually goes really well with vanilla bean macaron shells. I tinted the shells purple and the icing a light yellow, to match some of the colours we had in the Hello Kitty theme for Josie's party. It made me really want to make the macarons lemon, but, that's for another time.
Things I learned this time around:
- Really take the time to ground out the almond flour. It doesn't really effect the way it bakes, but it does improve the texture of the shells and diminishes the bumps. This time I rushed and mine turned out quite bumpy.
- Winter is a great time for drying out the shells and for baking. These came out perfect after 12 minutes of bake time and only 45 minutes of drying time!
- You really don't need powder food colouring like most people say. I've used up to 1/2 teaspoon of gel paste food colouring and had no problems with moisture.
These were easy peasy this time around so I think next time I get motivated to make macarons I'm going to try and make a new flavour to challenge myself! You can check out all my other attempts at french macarons here, here and here.
xo Amber
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