Monday, November 29, 2010

pink French Macarons

My grandmother's Noritaki China Japan #5516 tea cup provides the backdrop to display this dainty pink macaron.  This is the first time I have added color to the batter.  The gel color was maroon.  I didn't know how much to add; I should have added more to achieve the color on the bottle.
Nevertheless, the shells are pretty. The shells were transferred to the freezer and will be filled at a later date.

The batter is colored and ready to pipe

piped and drying

just out of the oven; I never tire of watching through the oven door for the feet!

Continuing to use this recipe, and adjust to my oven.

macaron #8


  1. Hi Gale! I am planning of making macaroons tonight as a first trial before I give them as a present for Christmas. Do you think I could freeze the shells and then fill them up at the last minute?!? That's what I understood from your blog...possibly I got it completely wrong! :-)

  2. Francesca, I have macarons in the freezer now. I have read that they will be perfect removed from the freezer and filled. I plan to fill them next weekend. Since I have not tried this method before, I'm hoping for the best! Let me know the result of your macaron baking. Thanks for stopping by my blog.

  3. Francesca, be sure you fill your macaron shells and let them sit at least 24 hours in the refrigerator. This makes the overall texture better. Look at this blog post- she is wonderful!