Light. Airy. Addicting.
My present to my readers this year is this post.
This is especially written, photographed and made with love by my friend and owner of Sweet Endings in Chicago, Shazia.
The next time I’m in Chicago (my hometown), I plan to visit Shazia and see if she can teach me a few things, or just eat whatever she makes. You know, whichever is easier.
Thank you for reading, supporting and chatting with me this past year. It’s been an honor and delight.
Enjoy my present to you..a macaron tutorial from Sweet Endings. A very happy, sweet start to 2013!
Hello! My name is Shazia, and I am the owner of a home dessert business called Sweet Endings. I have always had a love of baking that started as a young girl and now I get to make and share those delicious creations with others. I especially love providing treats and sweets for others to help celebrate their big moments in life. I believe that every occasion should have a sweet ending.
I first came across Macrons browsing some food blogs I like to follow….I became so fascinated by the adorable looking sandwich cookie and all the bright fun colors, I decided to try to make them at home. I was also curious how they tasted…they have a delicate, sweet, almond flavor accented by the filling. They are definitely worth a taste so I hope you all try to make them at home!
Some ideas for fillings are chocolate ganache, nutella, raspberry preserves or buttercream.
- The shells will flatten a bit after they’ve been piped so don’t make them too big.
- Pipe your filling of choice on a shell and sandwich it together with another shell.
- The shells can be flavored with anything you like: i.e. cinnamon, ground zest, ground pistachio.
- Store filled macarons in an air tight container and keep refrigerated for up to 5 days. (if they’re not eaten before then!)
Have you ever made macarons before? At the very least find some place to eat them!