After my language class today, I had my macaroon intensive course. We made 2 types of macaroons (Italian and French) and we had to do this in pairs (my partner was RE.TAR.DED!) We made one of the 4 fillings in class (my partner was not happy to be making "jam" while the other groups made chocolate ganache and coffee flavored buttercream) I had a lot of fun folding the merengue into the almonds. Our Italian merengues turned out well while my partner swore up and down that our French macaroons had been folded too much. (They were ruined because they weren't folded enough, thanks airhead)
Here's my Italian ones. Only a couple are cracked. Yeah me!
The yellow ones are the french awful ones. I prefer making Italian because they are less difficult.
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