Here is the plan. I made you French Macarons with Marshmallow Frosting. YAY!
Here was the plan. I made you a beautiful Pavlova, but my husband ate it before I had a chance to take a photo of the gorgeous cake. That’s right. My husband ate my homework. Literally!! I’m still a bit upset.
Look at that! He left me with 1/8 of a cake. I set it on the table to dry, and he thought I left it there for him to stuff his face with it.
Let’s discuss these gorgeous treats!
Have you ever made Macarons? It has been a while since I added a recipe for them on this blog. Macarons with Lemon Buttercream Filling were the ones I shared last. Might I add that those are plain delicious. Sweet and lemony – SO! Good!
I decided to make them again for you because, well, I want you to make them, of course. I also made them because I got this really cool gadget from OXO and couldn’t wait to use it! It’s an egg separator – it separates the egg whites from the yolks!
Separating the whites from the yolks is one of the daunting tasks that comes with making macarons, and sometimes I just can’t be bothered. But, from now on, this little toy is going to do all the work for me!
Macarons are one of the prettiest, if not the prettiest, cookies. You can have them in any color you want, and most of the time, with any type of filling that you prefer. I often make mine with a chocolate ganache, but this time I really wanted to try them out with a marshmallow frosting because it’s fluffy, it’s glossy, and it’s sweet! And it looks really, really pretty sandwiched in between these beautiful cookies. Doesn’t it?!
In all honesty, though, macarons can be a bleeeeeep to make. BUT, if you follow a few of my helpful tips, you will be well on your way to making the perfect macaron:
- Do not overmix. Overmixing will make the cookies crack. Mix just until combined and then leave it alone.
- Once you pipe out the cookies, let them dry for one hour before baking.
- Get to know your oven. Macarons in my oven like to be baked at 315 F. for 15 minutes.
- Assemble the macarons when they are completely cooled.
- Macarons taste best after 24 hours. Once all of your macarons are assembled, put them in an airtight container, place them in a cool place, and let rest for 24 hours.
Disclosure: I received the OXO Egg Separator for free, however all opinions are my own, and I was not paid nor asked to give a positive review.