Once you get the hang of making basic macarons made the Italian meringue method, or the French meringue method, the sky’s the limit as far as what you can do with these sweet little gems. You can turn them into American flag macarons, flavor the macaron shells or leave them plain as these basic ones are. Filling them with raspberry or any fruit curd puts to good use those egg yolks that don’t play a role in the making of macaron shells.
You get the best of both worlds, cake and ice cream, in one treat with Baked Alaska, particularly when it’s layered with strawberry vanilla ice cream and chocolate cake.
Chocolate and pumpkin goodness are what’s held in these chocolate pumpkin pie macarons. It’s a great way to enjoy the pumpkin season and savor the flavor of pumpkin pie in precious bite-size gems.
You get truly deep fruit flavors both in the filling and the macaron shells of these raspberry, banana and blueberry macarons. The macaron shells are flavored with freeze dried fruit that’s been blended and sifted to a fine powder.
What a wonderful time I had making these delicious pistachio shamrock macarons filled with pistachio filling. Since we’re in the merry month of March, I thought I would pipe most of the macarons in shamrock shapes.
Baking these French macarons using the Italian meringue method is as much fun as it is a pleasure eating them. Once you’ve made them, you will almost certainly want to make them again and again. There’s something about macarons that you just can’t get enough of.