Also on these boards
Candy Cane Macarons Yield: about 20 macarons Ingredients: For the macaron shells*: 200 grams confectioners’ sugar 110 grams almonds (blanched, slivered, or sliced) 90 grams egg whites (aged at room temperature for 1 day or 3-5 days in the fridge) 25 grams granulated sugar Please note – measuring by weight is essential for macarons,
Lovely macaron cream roses with tiny pearl candy decorations! This is a blog by a Japanese mom, and even with Google Translate it was nearly impossible to understand. The pictures and ideas are wonderful though, worth a look.