Macarons
Everyone gets a bit intimated from making macarons…and I don't blame you! Out of everything I bake, these French delicacies are the most technical and tricky to master. Even after ten years of making them frequently, I can still get a batch that doesn't go perfectly. However, it shouldn't be the reason not to make them…especially because when you get a good batch, there's no better feeling in the world! There are a few different methods for making macarons. In my experience, the Italian method (making a hot sugar syrup) is the most reliable and has a higher success rate. Hopefully my recipe and method will make macarons that little bit less scary to try out! You can also find this recipe with illustrated step-by-step illustrated instructions in my book Georgia's Cakes.
Ingredients
Method
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