Today, Lynne and I attempted to make French macarons. Not macaroons–the coconut cookies–but macarons with frosting/filling sandwiched between two meringue-like cookies. At least, that was the goal. We selected two flavors: raspberry and peanut butter chocolate. Mixing up the batter and fillings went smoothly… or so we thought. When the raspberry cookies came out of the oven, they were very puffy and cracked, which Lynne and I guessed was due to overmixing the egg whites. The chocolate peanut butter cookies had the opposite problem; they came out of the oven quite flat, which we attributed to undermixing the egg whites. Although we are not true French patisserie masters, we now understand why good macarons are so expensive in bakeries.
Yum!!