Can you wink? Because I totally can’t, I look like a mentally ill turtle. It’s just another thing on the long list of things I can’t do; like roll my R’s, forward roll underwater and run a marathon.
I made these macarons; granted they’ve got nothing compared to mac factory or lindt. But they are better than some attempts i’ve seen.
They were cherry flavoured, because cherries are yum.
So that basically makes me Australia’s next top Masterchef as far as I’m concerned. Score!
There are lots of things that can go wrong with macarons, and basically it’s about having the ingredients as dry as possibly before starting, and all at the same temperature.
My macarons didn’t come out right, so I will persevere until they are perfect! No point posting a recipe that didn’t work; I have a feeling there was too much almond/sugar mix and it was too lumpy; more sifting!
The Little Cookbook 
I just made a batch to for chrissy presents. My first time and surprisingly they turned out great. Check this recipe for the shell biscuit out here – http://livelonger.hubpages.com/hub/Easy-Macaron-Recipe-French-Macaroon and I got my version on my blog if your interested.
I only added colour to the shells no flavour, flavour I added in the filling. That would be a tricky food science thing to get right. And defiantly double sift!
Oh wow yours look amazing! I’m going to try this recipe next http://www.masterchef.com.au/macaron-tower-with-kalamata-olive-and-beetroot-and-raspberry-macarons.htm but with different flavours. It seems to be the thing to add dry flavouring to the shells; maybe when I perfect plain shells.
I haven’t tried cherry flavored macaroons. These look so yummy!
Thanks! They were apparently yummy, too chunky though I think. The ganache was a resounding success though; that’s where the cherry went in.
My mom and I have been attempting to make perfect Macaroons. We have the Miette cookbook and it works wonders 🙂
I have the Miette cookboook! how amazing is it? so full of pretty.