Caramel Macarons

Caramel Macarons

Macaron Tower

I spent the weekend trying out a couple of different macaron recipes, I never knew macarons originally came from Italy! Did you?

The first method I experimented with was without 'cooking' the sugar and the second experiment I had used an Italian meringue recipe to make the macarons. The first method was easier but the end result was not so aesthetically pleasing and the method where I had used the Italian meringue turned out much nicer.

With the Italian Meringue method, it was a little more fiddly and time consuming but it was well worth the extra effort. The batter was smoother and not as runny so trying to get 'uniform' sized macarons were easier.

I can't wait to sink my teeth into some of these yummy macarons tomorrow when they are ready.

Italian Meringue on your left versus Uncooked Sugar on your right