5. Fill your piping bag and pipe the macarons onto baking sheets. I usually end up with two sheets. Remember that the shells will “flatten” once you’ve piped, so don’t make them too big. About 2,5-3 cm (1 inch) is enough. 6. Let them set for 60 minutes to form a dry ...
Have you ever left a French shop with maquereaux (”mackerels”) when you asked for macarons (lovely meringue-based cookies)? Or maybe you’ve made girls blush after accidentally saying Merci beau cul (”Thank you, nice ass”) when you meant Merci beaucoup (”Thank you very much”)?
World-class bakery in Edmonton, Canada, serving classic french macarons, croissants, tarts, cakes, & éclairs. Shop our gourmet baking ingredients and classes.