FRENCH MACARONS YIELD | 56 MACARONS (112 SHELLS) 3-DAY RECIPE —5 DAYS UNTIL READY TO EAT Macarons have been around for decades, but they have been enjoying a revival over the last 10 years because of their colorful and attractive look, as well as their moist and creamy textures They’re made by combining almond flour with an Italian meringue The mixture is then piped in round flat spheres onto a sheet pan and left to dry until a skin forms on the spheres After they are baked, two of the round shells are put together like a tiny sandwich with a stable filling like ganache, a butter cream, or jam The cookies should be moist in the center with a thin, semi-hard shell BEFORE YOU BEGIN >> Get out the following equipment: ... with an Italian meringue The mixture is then piped in round flat spheres onto a sheet pan and left to dry until a skin forms on the spheres After they are baked, two of the round shells are put together like... around for decades, but they have been enjoying a revival over the last 10 years because of their colorful and attractive look, as well as their moist and creamy textures They’re made by combining almond flour... stable filling like ganache, a butter cream, or jam The cookies should be moist in the center with a thin, semi-hard shell BEFORE YOU BEGIN >> Get out the following equipment: