Tuesday, October 13, 2020

Parisian Macarons - Tuesdays with Dorie

I've made macarons a few times and each time, though they had smooth tops and good feet, they also had hollow interiors so I was very happy that they turned out as they should this time.

I decided I wanted yellow shells to go with my lemon-lime filling (Italian meringue buttercream flavoured with lemon-lime curd) and used powdered food colouring to make this pretty pale lemon shade. The tart filling with the sweet cookie was a delicious combination.

Only 2 recipes to go! Visit TWD to see what everyone else made from the book, Baking Chez Moi.

7 comments:

steph- whisk/spoon said...

true beauties, and i love the flavor combo!

Mardi Michels said...

Gorgeous! Love that flavour combo and yes, typically Italian meringue doesn't get hollow on the inside. So, a bit fussier but more reliable!

Anne said...

These look lovely!
When you say 2 more recipes to go, do you mean you've baked everything else in the book?

Zosia said...

Hi Anne. Yes! It's taken 6 years but I'll be done next month.

Cakelaw said...

They are very pretty and lemon lime sounds delicious.

Kim said...

Simply beautiful macarons!! You nailed it...great job!

Diane Zwang said...

I am so glad to hear that you liked this filling. Some of my tasters thought my macs were too sweet with the caramel filling. I was going to try something citrus next time and you have convinced me to do that.