photo, Diane Carnevale
I am way behind on trends in the bakery world, but finally got around to making some French macarons for a family Easter gathering. They were were fun to make, and for a first crack at them they came out okay, but certainly far from Parisian bakery sublime. They tasted light and pillowy and the Swiss merengue buttercream filling was delightfully silky. There are so many recipes on the web, but in the end, I went with the Martha Stewart recipe. Sweeeeet!
No comments:
Post a Comment
Type your comments here. If you don't have any of the accounts listed, select "Name/URL" and just put your name. Thanks!