My daughter love to bake and has been wanting to make Macarons for a long time. Yesterday we finally remembered to buy the almond flour and gave it a go. We used parchment paper and drew circles on the other side for piping the cookies on to them. It worked well but these Silicone Macaron Baking Mats would’ve saved some time!
Order HERE —-> AmazonBasics Silicone Macaron Baking Mat – 2-Pack
- 2 non-stick silicone baking mats for easy and convenient baking
- No need for oil, cooking sprays, or parchment paper
- Oven-safe up to 480 degrees F
- Features guide lines for 30 macaron halves for each sheet
- 11 5/8″ x 16 1/2″
Wondering how our macarons turned out?? Well the tops did not crack, they tasted really good. BUT, when they were baking they barfed their guts out to the sides. It looks like they raised up but then the top slid to the side and the insides came out some. We were able to salvaged them but they aren’t pretty! Also, my daughter chose black food coloring (because it’s the only gel food coloring we had) and so they were a bit more of a purplish dark grey. We filled them with a simple buttercream.
Best part was spending time one on one with my kid doing something she loves 🙂
Simple Buttercream Recipe
1 stick room temp butter
2 cups powdered sugar
1-2 tsp vanilla
I add one cup of sugar to the butter at a time because otherwise I have a big puff of sugar flying everywhere. Add vanilla and beat until smooth. I used a whisk on my immersion blender.
To frost the cookie I just put a small blob on the bottom side of the a macaron and then gently squished it down with the other top. Pretty delicious!
But it’s ok. Onward we will go to trying to make these yummy cookies. Have you ever made macarons successfully? What tips do you have?
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