french macarons from scratch

rench macarons are not easy to make. Just ask us. OK, but we made one perfect batch (see pic). After visiting several macaron trouble shooting blogs (yes, there are many), we discovered the reasons behind some of the issues we experienced (e.g., cracked tops, etc.) But we enjoyed getting the green color matched to our business cards, and, of course, eating the spoiled ones. We heard that even professional pastry chefs throw out 20 percent of all their macarons due to imperfections. It’s terrible having OCD…

You have to mix the dough perfectly…

and pipe it out onto parchment paper just so…

Then let it sit for 15 minutes to form a hard shell on top…

When they’re finished baking, they have what’s called “feet” that form on the bottom…

We worked to get the shade of green as close a match as possible to our business card color…