Bottega Louie in LA. They didn't really spark my interest back then, but recently I have been seeing more and more of these guys on Instagram and Pinterest, and also at local tea and coffee bars, so I thought I'd give them a go!!!
Before I got started baking, I did some research first. I looked on YouTube and various baking blogs to find out some tips and tricks to making perfect macarons since I didn't want to make a mess on my first try. I narrowed it down to Martha Stewart's French Macaron recipe and I've been using it ever since I've started making macarons. The only difference from her recipe and mine is that I skip the cream of tartar, which I don't always have readily at the kitchen anyway...
So without further blabber... Here's my very first attempt at French Macarons...
Makes about 18
1 c powder sugar, sifted
3/4 c almond flour, sifted
2 large egg whites, room temp
1/4 c granulated sugar
Any favorite chocolate buttercream you like...
For the direction, I literally followed Martha Stewart's directions to the tee. Click here. Just so I don't mess up. And I found a great beginners video found here. Those tips are perfect and I came up with pretty good looking cookies, so just keep practicing =)
Tip: The meringue should have soft to stiff peaks, but not dry. It should still look glossy.
But if you want something more simple, just brush on a bit of cocoa powder on top of pre-baked cookies, like the cookies below, which were filled with chocolate-peanut butter cream. YUM!
In the mean time, simple is beautiful!
I can't wait to show you guys the others I've made, stay tuned...