Macarons are a finicky little treat. One of the top questions on Google on macarons is why they are so expensive. Anyone who has attempted or made these delicate meringue treats knows the answer to that question. One wrong move and and you have a big pile of goop.
I might have had a few
Last week I happened to have a couple of leftover egg whites that I let sit on the counter overnight. I completely forgot about them and came down the next morning to find them looking sad and taunting me to give the macrons another try, after swearing them off after my last fail. I looked up a recipe on pinterest that did not require weighing and was very simple. Guess what? They actually worked. The recipe is here.
I used a basic buttercream filling, threw in some peppermint oil and rolled the sides in crushed candy canes. The end result was delicious, although I do need to work on smoothing out the tops of the macaron shell. Taking pictures of my work keeps me honest and those little bumps in the picture above are bothering me as I write.