Okay, this was a learning experience because a) lemon macaroons are supposed to be yellow (but what can you do when blue is the only food colour you can find, hidden in some dark corner of the kitchen cupboard?). b) One should definitely use a different nozzle – mine turned out more meringue than macaroon. c) If you want to call yourself a true confiseur you better not follow my smudgy example. BUT d) they are absolutely delicious and vanished quicker than it took making them… Though I'm quite tempted to next time just buy them.
I'm not going to bore you with the recipe which you can find in the book 'Laduree: Sucré The Recipes', but if you don't want to spend the money and still fell like having a go, email me and I'll send you the instuctions.
Ladurée: Sucré: The Recipes by Phillipe Andrieu and Sophie Tramier. Published by Scriptum, Nov. 2010.
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