We made Chocolate Macarons! The recipe is from How to Cook That: Cakes, Desserts & Chocolate…
Macarons are pretty sensitive to make so I was rather pleased to have stumbled on this recipe that’s a real keeper. The instructions are very specific – right down to the number of “folds” so you get just the right amount of mixing – and the texture is perfect! The macarons come out firm on the outside and soft and chewy on the inside.
The only trouble I ran into was getting the shape right because my piping skills obviously leave a lot to be desired. Handling macaron batter is NOT easy! I also overcooked one batch because I forgot to turn down the oven heat when I pre-heated at the start.
We haven’t filled them because I think they taste pretty good even without the filling.
Yes, I know, it’s not your typical Chinese New Year cookie but I still have leftover egg white that I need to use up and Aristotle has always been a fan of macarons so…
How long can you keep Macarons?
Macarons generally have about a 3 day shelf-life because of the cream fillings. If you want to keep them for longer, freeze them unfilled. When you’re ready to eat them, defrost what you need and add the fillings.