Friends, Kevin and Jennifer came over to Bret’s Table on a recent Saturday to try our hand again at making French Macarons. We’ve attempted various recipes now more than half a dozen times on our own and as a group.
In our latest attempt, the Italian Meringue version failed twice so we decided to scrap that method all together. Instead, we focused our testing on the sifted almond flour/confectioners sugar folded into French Meringue method.
We haven’t perfected any of the recipes that we have tried, but we are getting closer to our goal of a delicious cookie that has its characteristic “foot” is crunchy on the outside and chewy on the inside. I’ll keep you posted on our progress.