For this week I’m baking raspberry macarons, another classic of French patisserie. It’s one of the most popular desserts among people in France and recently has gained popularity worldwide. If the recipe is followed thoroughly, macarons are not hard to make.
For this recipe the Italian meringue was used because it leaves the macarons with a nice crisp on the top but still soft in the inside.
I’m aware that baking macarons for your first time can be overwhelming, but I assure you that even if they don’t look perfect on the first time, they will on the second try.
As long as the filling doesn’t contain egg yolk, the macarons can be kept refrigerated for a short week.
