Starting Saturday at 8:00 am, a late start, but it is a holiday weekend. Most of the day was preparing macarons: Chocolate Espresso with a dark Chocolate Ganache and Macaron Framboise avec Ganache blanc et noir
My new favorite Macaron au Citron Vert with and amazing Creamy Yellow Pastry Cream.
Italian Meringue, egg whites, and sugar syrup ready to be mixed with almond, sugar, and flavoring mixture.
This is the Tant Pour Tant , already ground and waiting for the liquid egg whites.
Starting to mix the two mixtures to make the macaronnage.
Below are the macrons piped out, they need to rest for an hour and half to develop skins. After this they are ready to go into the oven.
We eagerly wait for these little green beauties to develop the “foot.” This is what makes these cookies a macaron! If you look close enough you might see little feet on the bottom.
They finished and we filled them! These are my favorite! The taste of the lime pops out while the filling is delicate and sweetly balance the tartness of the lime. Looks like the beginning of summer to me!
The perfect macaron
There is not one air pocket, the filling remains inside the two shells, and the taste is a delicate, delicious tart punch with an lime aroma that teases the senses, you must have a bite!