1. I haven’t tried making the macarons yet (that’s tomorrow night’s project), but I just wanted to thank you for the wonderfully thorough explanation that you give for all of the steps. Now that I’ve read through your instructions and recipe (three times), I feel as though making macarons is not only going to be doable, but enjoyable as well. Your photos are lovely and extremely helpful.

    Two questions for you:
    1. Can you add flavoring to the meringue at the same time you add the gel food coloring?
    2. When you say that you can freeze the macarons, does that mean that they can be frozen with the filling or should they be frozen unfilled?

    1. Author

      Hi Laurie,
      Thanks for the note.
      1. Try to get the feel of making macarons first before experimenting with adding flavoring. It’s possible, but just be careful as even the slightest variation could change the texture of the batter.
      2. You can freeze them both ways, either unfilled or already filled. I usually stagger the steps so I may make macarons one weekend, freeze them unfilled, then fill them the following weekend; and then freeze most of them, and keep the rest in the fridge.

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