These were a big hit with family, friends, and my coworkers. They might not be "french" but they're delicious and pretty easy to make. I used a ziplock bag instead of a pastry bag because I couldn't find my 1/2 piping tip. The vanilla butter cream didn't turn out very well, so I just grabbed another basic recipe which worked wonderfully. Highly recommend.
What is it about those French macarons? Well, it's probably the ingredients. Having said that, my friend, Nancy and I made these and we enjoyed them too. Not as good as the ones in France but okay in my book. The first batch was interesting looking. The second batch was better looking. Takes practice. I like the chocolate much more than the lemon. But, hey, I'm a chocolatholic!!
Although I found the video useful in terms of technique for the feet of the macaroon, I found the recipe itself to be un-inspiring. The beauty of the French macaroon is the unique flavors that are produced. Both the butter cream and the lemon curd were unsuitable companions for the delicate macaroon cookie. The lemon curd over powered the cookie and the butter cream was dull. In addition, the lemon curd held too much moisture and compromised the cookie, after only 30 minutes I was left with a soggy mess that I was barely able to get from the plate to my mouth without the cookie disintegrating. I have had more inspired success from the bloggers out there, I wonder the amount of taste testing performed on this recipe. Disappointed. Un-noteworthy.
They're just ok - I'm french and they are nothing comparable to french laduree's macarons, like the author seems to say. They're more like regular US sandwich cookies. Not a lot of flavor,... and a buttercream filling?
Feet! Feet! My kingdom for some feet! I have made this recipe twice and I can't seem to get the feet. My daughter and husband like the cookies, but I like cookies that have more almond flavor. I am still looking for a good recipe for the Sicilian Macaroons that I had when I lived in the North End in Boston.
I made these twice now and the first batch came out great. I did half chocolate and half cappuccino. I bought almond flour but have ground up the almonds myself as well. They both turn out good. I also leave my egg whites out over night. Great flavor and they puffed up and had a nice "foot" to them. The second batch I don't think my egg whites were room temp and they did not form a crust before cooking. Easy to follow recipe and tasted great.