|Top: a row of chocolate-loaded "bottoms" waiting for their "tops.|
Bottom: The finished macarons.
1. Don't bake them on a silicone sheet. Those tend to buckle and result in lop-sided macarons.
2. When you remove them from the parchment paper and they're still warm, press in the center of the bottom of the cookie, creating a little "well" for the filling to nestle in. :-)
3. Chocolate-based fillings won't spoil if you leave them out. This makes it possible to MAIL MACARONS TO FRIENDS! :-) Yea!
4. Gel and powder food colors work best, as the liquid ones can water things down. But I've been using liquid flavorings, and they're not too watery.
|Before baking. Aren't they pretty?|
6. I don't like licorice, but anise tastes slightly like licorice (but better), and was really great in today's offering. :-)
These photos are of anise-flavored, black and white, chocolate filled macarons. :-)
|Fresh out of the oven. See those pretty feet?|
|Three trays ready to be baked. They should sit for at least 30 minutes.|