Jazzing Up my Babies

Just when I thought my macarons are getting a bit boring, I found a way to jazz them up.

it screams: "Eat me!"

So mixing up the colors of the shells does give it a more interesting visual impact. Chances are, people would automatically pick up the colorful ones compared to boring colors such as white or powder pink. These babies don't need coaxing, one look and you'd want to take a bite...

A good macaron (authentic) is not crispy. Macarons are not biscuits! Its shell should be slightly crisp and crumbly but soft and a tad bit chewy inside. Macarons need to mature at least a day in the fridge so that the filling can gel into the shells and create what we call "Heaven and Beyond". There should also be no air pockets in between the shell. But yet, it should be light and airy, and not too dense. Well, practice makes perfection. To get this texture, leave them out of the fridge at room temperature for up to 30 minutes so that the filling will soften. Otherwise it would be chewy.

Some people ask me how I get such smooth egg like shells. The answer is, "Don't be Lazy!"
Lumpy and rough shells means that the almond meal and sugar were not blended together and sieved at least twice. Sieving doesn't just make shiny smooth shells, it also allows a more even mixture of the batter, to ensure all the ingredients are incorporated together. Chances are, if you don't sieve, you will end up with cracked macarons and a more dense texture.

There is a reason why we named our macarons "Melting Moments".. You need to pop one to fully understand the reason behind it. =)

Cheerios!