Although I had about an 80% success rate with my previous recipe based on that of Stella Parks‘ and modified by Mardi Michels — which trust me I was happy to have — I felt like I wanted my macarons a little fuller on the inside.  Earlier in my macaron experiments I was nervous about switching recipes but with some success under my belt I felt I was ready.  So I ready about Kathryn Gordon and purchased her book “Les Petits Macarons” which is pretty highly rated on amazon. Their recipe is one that uses tant pour tant quantities — or equal parts almond flour and confectioner’s sugar.The results were really good.  I got a fuller macaron on the inside and just as good if not better appearance to the macaron.  This is my second batch using that recipe and the only way I’ve deviated from it is by leaving out the cream of tartar.

Vanilla Bean Macarons with Honey Buttercream filling

Leave a Reply

%d bloggers like this: