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
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3 comments:

  1. FrancescaDecember 7, 2010 at 11:19 AM

    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! :-)
    http://asaucepanandasuitcase.blogspot.com

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  2. Gale ReevesDecember 7, 2010 at 7:18 PM

    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.

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  3. Gale ReevesDecember 7, 2010 at 8:20 PM

    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! http://www.mytartelette.com/2010/12/recipe-pistachio-cocoa-nib-macarons.html

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