Best eaten after 2 to 3 days. Keep in an airtight container in a fridge with a medium temperature.

I prefer to make these myself at home and just play around with the flavors, as there's really nowhere to buy them where I live...not to mention they can be pricy when I do find them (anywhere from $2-$5 per cookie!) They can be finicky and they require patience. Once you master the basic recipe, you can make endless flavor variations. I'm by no means an expert, but this is the basic recipe that I use. To make them different colors, use 2-4 drops of gel food coloring and add it to the eggs once soft peaks have formed, then continue to whip them into stiff peaks. Keep in mind that they will turn out a shade or so lighter after baking than the batter is initially. You can also add up to 1/4 tsp. of a flavored extract at the same time as the food coloring.

To use the 6 egg whites left over from my cannelés bordelais recipe, traditional macarons are the perfect, quick, and delicious solution.

As soon as I saw these two colors of dragées, I had an inspiraiton. My first inspiration was the colors of Snow Miku (winter-themed Hatsune Miku). Both Snow Miku and Frozen fit the image of these macarons perfectly.The oven temperature will vary depending on the season (and the room temperature).In the winter, start at 200°C and go to 130°C. In the summer, start at 180°C and go to 120°C. Observe the macarons and adjust. If the macarons get browned they'll no longer have a "snowy" image.If you are using powdered food coloring, dissolve it in a bit of water first. Recipe by RTP.

My first attempt at making Macaroons. It's Over Mixed

Not quite perfect yet, but getting there. Had some issues with baking temperature (my oven is on its last legs!).

A recipe for macaron shells you can fill with any filling you like. Step-by-step instructions are available on my blog: https://lesdouceursdecandice.maison/

2 types of French macarons: Classic and Chocolate, filled with Chocolate Ganache!