The first time I made these I do believe it was beginners luck. They turned out perfect, like really perfect. It was so strange, I was making French macaroons, buttercream for the centers with different preserves to flavor while in between the resting period I was out mowing the grass, all at the same time, for real.
These cookies can be tricky. The egg whites won't whip. Is the bowl greasy? Too rainy outside? Too small of egg whites? Did I add the sugar to fast? They do require a bit a patience. They must rest for at least 30 minutes on the cookie sheet before baking, and must cool before filling.
The worst part about these beautiful cookies is that you make a batch that takes quite a bit of time to make to only have them all eaten in 5 minutes... It's no wonder they cost a small fortune for each cookie.
I decided to try my luck at them again. Just to see if they were still fussy to make and if I really could do it. This is the same morning I decided to start painting our kitchen cupboards. Yes, I guess I love to multitask, why not?
The first batch of egg white did not froth and ended up in the garbage. Do I try again? Sure, I might as well being that we have no shortage of eggs in the fridge. The second batch was not as frothy as I would have like but I was not willing to try again. Two times and I was done and moving on. This batch seemed to work. I made them quarter size, like the perfect, pop-in-your-mouth size. I made a whipped vanilla buttercream, and one with raspberry preserves.
Since I was a bit lazy with finding the right piping tip, I decided to use the star tip for the pastry. Meh, who cares if they don't look like I could sell them in a bakery with the perfectly crowned top and just the right "feet". We just want to eat them. I rather like the way they turned out for my second try. I may even keep using the star tip, I think it makes them look interesting.
French macaroon, Kary style class anyone? I will even dig out the proper piping tip.