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The problem with making macarons...

...is that you have to eat all the broken or hollow shells before anyone sees them. And unfortunately for my blood sugar, that was like half the batch. Alas, I have not mastered these little nightmares quite yet (folding technique and oven temp I think are the culprits), but I managed to salvage some, fill them, and paint them with gel food coloring thinned with lemon extract. The filling is apricot curd mixed with marscarpone cheese.

Ugh so much sugar. I have a headache...

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