Monday, February 15, 2010

Tartelette, these are for you!


Remember last month when I went to a macaron making class given by Helen of Tartelette? Well, we had never met before the class, but I have been drooling over her blog for a while now. It is a complete work of art. So, when I found out she needed a ride to the class, I was all over it.

One… I didn’t want her to have to pay to take a taxi to get there and two… that meant I had her all to myself for the car ride. I tried to pace my questions, so I didn’t seem like a freak. But, I was so intrigued by her. First, she’s french which is cool. She’s also a pastry artist, a fab food photographer, wedding photographer, food stylist, she’s going gluten free and I even think she teaches pilates. Plus, I like the way she says dude with her french accent. I mean, there are so many things I could ask her questions about. I should have just taken her on the scenic route so she would have been trapped in my car longer.

Anyway, during the car ride we exchanged compliments. Ha. I couldn’t believe she was complimenting me. I was in awe of her. But she said something that really made me smile. She said she wanted me to make some pops out of her macarons. I was like, heck yeah… if I can learn how to make them, I’ll put those cute little cookies on a stick. Just try and stop me.

So here is the fun part. Helen emails me the other day and says she’s making macaron pops. What she didn’t know is I had already made some. So I sent her a picture of mine right away so she would know I wasn’t being a slacker. We decided to post our pops on the same day. I’m kinda scared to see hers. I know they are going to be beautiful. But if you want to take a look, here’s a link to Tartelette’s Macaron Pops!

And here’s how I made mine…

After the class, I realized I was missing a very important tool. I needed to acquire a kitchen scale and quick. Helen’s recipe for macarons is in grams. Huh. I better not try and improvise. So I bought a scale.


To make macarons, you…

I interrupt this post with a very important message… I am absolutely no authority on making these. I still need to keep trying because while I think mine look pretty nice, the insides did not bake quite right. They were too hollow… but they look good enough to give you a play by play. The finicky little creatures. I’ll give you Helen’s exact recipe at the end if you want to give them a go… I will try again. And again until I get them just right.

Okay, to make macarons, you only need four ingredients. Just four. I know I went over this before from the class post. But it’s worth repeating.

110 grams of ground almonds.


200 grams of confectioners’ sugar.


90 grams of egg whites that have been aging on the counter for 24 hours.


And 25-50 grams of regular sugar.

P.S. I looooove the scale.


Place the confectioners’ sugar and the ground almonds in a large bowl.


Stir it together with a wire whisk until it is all blended and set aside.


Then beat your egg whites on high using a mixer with the whisk attachment.


Beat until the egg whites get foamy and gradually add 25-50 grams of sugar.


Continue beating until stiff peaks for and then stop.


Then add your beaten egg whites to the almond mixture. Begin to fold it all together. About halfway through folding, add powedered food color if you like and continue to fold until blended. You’ll know when to stop if you test the the mixture. Run a knife through. If the line disappears after ten seconds, stop folding.


Throw the mixture in a large disposable decorator bag fitted with an Ateco #807 or #809 tip and pipe away on a silpat covered baking sheet. The shapes should be small – about an inch and a half – when the mixture stops spreading. Let the macarons sit for 30 minutes to an hour before baking. This will form a shell that raises when baked and leaves the “feet” visible at the bottom.


Bake the cookies for about 18-20 minutes. Remove and cool completely.


You can fill the cookies with chocolate ganache or any filling that you want to try.


But, the ganache works great to turn these into pops. It dries pretty stiff, holding the stick in place. Just spoon a little chocolate on the back of one of the macaron cookies.

Create a support by using some of the extra lollipop sticks and twist ties.

Press the lollipop stick about halfway into the ganache. This is a little more than halfway. So do less than the photo illustrates.


Then sandwich that stick right in there.


And repeat.


Let them dry completely and tie a cute little ribbon on.

You know something about this reminds me of an old-time baby rattle. Especially if it had white filling. Yay? Nay? Anyone?


Regardless, they are pretty darn cute in blue.


And pink, too.


I even brought my edible ink pens to the party. They like macarons. Smooth writing.

Here’s the recipe if you want to make them.

Tartelette’s Macarons

Helen included some conversions, but recommends grams.

For the shells:
90 gr egg whites (roughly 3 egg whites)
25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar
200 gr ( 1.5 cups + 2Tb) powdered sugar
110 gr almonds ( 3/4 cup) (slivered, blanched, sliced, whatever you like)

Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.

Prepare the macarons:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts. Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F. When ready, bake for 18 to 20 minutes, depending on their size. Let cool.

Prepare the ganache:
1/2 cup heavy cream
8 oz semi-sweet chocolate morsels.

Heat the cream in a small pot until just before boiling.
Place morsels in a medium bowl and pour cream over. Let sit for a few seconds and then stir until smooth.
Let cool slightly and spoon a small amount on the bottom of a macaron and then sandwich with another cookie.
If you want to make macaron pops, place a lollipop stick on top of the ganache about halfway to the center of the cookie before you sandwich together. Let dry completely laying down and with the lollipop sticks propped up for support.

Also, here’s a tutorial Tartelette put together for making macarons that should help.



Alva said...

These are just perfect in every way. Absolutely LOVE them and the pictures are DIVINE. Thanks for sharing sugar!

February 15, 2010 06:51 PM
Jennifer McFadden said...

These look great. I just did a vanilla bean and raspberry filled macaron that was to die for. I would have loved to have taken that class!

February 15, 2010 06:55 PM
Helen - Tartelette said...

Oh dear! These are PERFECTLY GORGEOUS!

You make me blush Angie you are such a sweetheart! My only regret is that we don’t live any closer to grab a coffee and catch up more often.

I love the little pink heart on the pink ones :)

Thank you my friend.

February 15, 2010 06:55 PM
Bethany Clevenstine said...

These are absolutely gorgeous. And PERFECT. Please tell me it took you batches and batches to get them this perfect. I am committed to conquering the elusive macaron! Nice work :)

February 15, 2010 07:00 PM
Sarka said...

Wow, these are so cute! I love them all. And your photos are beautiful. I should finally lear to make them. I’ve only tried once and my attempt obviously ended up as a failure :)

February 15, 2010 07:06 PM
Julie said...

Can’t wait to try these out. They look awesome!

February 15, 2010 07:07 PM
Meghan said...

Macarons with hearts! PRICELESS! I believe that all Macarons should have little hearts painted in the center. As always, I’m in love.
Still, Key-lime-pie on a stick is still the craziest thing I’ve seen.

February 15, 2010 07:07 PM
Nina said...

Goodness. This is pure poetry. Thank you so much for your there-are-not-words-enough-to-describe-how-pretty-it-is blog!

February 15, 2010 07:09 PM
Ashley said...


February 15, 2010 07:12 PM
Kate B. said...

So cool! If only I had half the skill that both of you have!!

I might have to try these, although I don’t know who will eat them, since I am the only one who likes them and I certainly don’t need to eat all of them!

February 15, 2010 07:12 PM
Lairy the Cupcake Fairy said...

oh wow! You excelled your self with these, even if you may have been a tad stalkerish in the car!! Beautiful – or should I say ‘tres chic’!! Voila, tu est un genius!! (Yes, you guessed it I don’t speak French!!) xx

February 15, 2010 07:13 PM
Jessica @ How Sweet It Is said...

Gorgeous! The colors are stunning.

February 15, 2010 07:16 PM
Daydreamer Desserts said...

They are absolutely adorable!

February 15, 2010 07:20 PM
Emily said...

Wow! The photos are just as beautiful as your cookies!

February 15, 2010 07:23 PM
Kyla said...

OMHeck! I’m in love with those. I have dabbled in cake bonbons (as I like to call them before), but I made cake pops for the first time this week. It was hard work ::phew:: but I love them. I think I love these even more. Especially that blue – it’s magical!

February 15, 2010 07:24 PM
Rene Rodgers said...

Thank you for the photos! I so want to be successful at these amazing little cookies. I’ve tried a few times to no avail. But the pictures definitely help!

Thank you! :)

February 15, 2010 07:25 PM
Brittany said...

LOVE those! So adorable!

February 15, 2010 07:26 PM
A Bowl Of Mush said...

Are you serious?? This is the cutest thing I’ve ever seen!!

Oh I want them scattered everywhere at my wedding! lol.

February 15, 2010 07:27 PM
T said...

dear bakerella,

thank you so much for the food porn.


p.s. have you tried bouchon bakery’s macarons? i have yet to taste better.

February 15, 2010 07:31 PM
Farrah said...

I love the stunning colors! They look spectacular!! Way to go. I’m soooo envious!

February 15, 2010 07:38 PM
Q. said...

You just made these look WAY more simple than any blog post about macarons I have ever read. I love that it’s only 4 ingredients. Maybe I’ve been over-complicating these for too long. Time to take the plunge and try these.

February 15, 2010 07:40 PM
Marianne said...

SO cute! I could so see these at a baby shower or party. Awesome job! I love both of them (your and her’s).

February 15, 2010 07:42 PM
Monica said...

I just don’t understand how you can be so amazing Bakerella, I really don’t. And I totally agree on the baby rattle issue. Is it just me or do things just get better when they’re associated with babies?

February 15, 2010 07:46 PM
Laura said...

They are gorgeous and perfect! I love the blue ones :)

February 15, 2010 07:46 PM
Claire said...

Inspired! Adorable! Perfect addition to your cake pops! And Tartelette — expect a new follower on your blog!

February 15, 2010 07:47 PM
The Teacher Cooks said...

These are just fabulous. You make it look so easy!

February 15, 2010 07:47 PM
Katrina said...

Oh my macarons!
I hope these are easier to make than they look. You’re so daring!!

February 15, 2010 07:48 PM
Marisa@make*happy said...

Definitely would be cute with white filling. They would be THE show stopper at any baby shower!

February 15, 2010 07:54 PM
{A} (12 y.o. asiring baker) said...

Cool!! That shade of blue is Color Of The Year for 2010 you know!

February 15, 2010 08:13 PM
ErinsFoodFiles said...

Adorable! The blogger Love and Olive Oil and I attempted them one day. We were not as successful as you!

February 15, 2010 08:14 PM
Elyse said...

A perfect addition to the French-themed birthday party I am having for my daughter nect month. The girls are going to love them!

February 15, 2010 08:17 PM
Shevon S said...

Too good!

February 15, 2010 08:26 PM
ButterYum said...

Absolutely adorable! I don’t know why I’ve waited so long to make them. Your photos are totally inspirational!


February 15, 2010 08:26 PM
Michelle said...

Amazing and so cute! I love it! you make it look so easy.

February 15, 2010 08:34 PM
April said...

A-mazing. A little truth on this Monday? I kind of hate you a little for all your talent. But I’ll continue to read your blog anyway, because I just can’t stay away.

February 15, 2010 08:36 PM
Girl Japan said...

We are on the metric system here in Japan, as a US expat, I took some time to get used to… km vs mph kg vs lbs.. and so forth….

THESE look fabulous and well done you.. is that a kitchen aid?

February 15, 2010 08:39 PM
Sandy said...

you never cease to amaze me bakerella! i tried to make macarons once but i could never get the eggs to stiff peaks!! i really REALLY want to give these another shot. would be perfect for a party with friends!!!

February 15, 2010 08:43 PM
Sara T said...

stop!!! these are TOO cute!

February 15, 2010 08:47 PM
L.Cobb said...

Your macarons are PERFECT! Nice job!

February 15, 2010 08:49 PM
linda said...

your macaron pops are:

you are truly:


February 15, 2010 08:50 PM
A Cupcake For Moose said...

Soooo stinkin’ pretty. I live your spunk and how you dint even realize what a baking celebrity you are. :)

February 15, 2010 08:53 PM
Candi said...

Beautiful! It’s amazing how smooth they turn out on the tops!

February 15, 2010 09:15 PM
hena tayeb said...

oh these look great.. love the blue.. would be great for a baby shower

February 15, 2010 09:17 PM
Chrissy said...

amazingly beautiful!

February 15, 2010 09:38 PM
Jackiefo said...

you are my idol. nuff said.

February 15, 2010 09:39 PM
Tina said...

Ohh!! These are so cute, and what a great idea! You are a macaron master now-well done! :)

February 15, 2010 09:50 PM
Sarah Sarniak said...

I’ve never had one of these, but they look really yummy. I envy your photo picture taking skills too. Just beautiful!

February 15, 2010 09:51 PM
Jessica said...

Have you read the book: I love Macarons by Hisanko Ogita? One day I took my son to the book store. To pass the time, I decided to check out the cookie and cake books. Macarons have been all the rage on all the blogs I followed. I saw “I love Macarons.” I was in love, both with macarons and the book. It is beautiful! My wonderful husband bought it for me for my birthday! I am planning on making them sometime this week! Wish me luck. The book is full of tips and tricks!! I am just in love with these cookies, almost as much as I am in love with cupcakes!

February 15, 2010 09:52 PM
Julie @ Willow Bird Baking said...

SO adorable and fancy schmancy!! Love it!

February 15, 2010 09:58 PM
karen.jersey said...

Love these! I saw this post on CakeWrecks, and it looks like the Macarons are in one of the pictures. link to

February 15, 2010 10:05 PM
meaghan (chic cookies) said...

buh. rill. iant. But I expected nothing less. (Now I reeeally have to complete my quest to make the perfect macaron.)

February 15, 2010 10:10 PM
Sara said...

oh my gosh~ these are so!! cute!!!
i go gaga over french macarons… and this is fantastic idea!
what i love more is your PICTURES~ wow~~
what kinda (mm wise~) lense did you use??

February 15, 2010 10:15 PM
Cynthia said...

Bakerella, you have inspired me to start my own baking blog as well! These will be the first things I bake for it!

February 15, 2010 10:41 PM
Bijou said...

Oh for pete’s sake. Just once I’d like to see you make something and NOT put a stick up its ass.

February 15, 2010 10:57 PM
Pink Martini said...

How absolutely darling! How pretty would these be on a table for tea and what a conversation piece. I am so glad you shared. :)

February 15, 2010 11:05 PM
Chaitali said...

These are so cute! I love how you Bakerella-ized (?) macarons!

February 15, 2010 11:23 PM
Emily Heizer Photography said...

Your baking times seem VERy weird to me. I’ve made these a few dozen times at least, and mine bake 8-10 minutes with the oven door open. I haven’t seen any mention of baking with the door open on either yours or Tarlette’s blog, which WAY confuses me because all of the books I have, and everywhere else online says you HAVE to do it that way. Are you doing it that way and not mentioning it, or ??? Why does it work for you and hurt and nobody else?

I want to learn how to do this perfectly SO BADLY! :(

February 15, 2010 11:31 PM
Memoria said...

These are amazingly beautiful!! I’m not crazy about the taste of macarons (probably b/c of the almonds and meringue), but I love looking at and making them! I can’t believe you just started learning how to make these. They are outstandingly beautiful; the best ones I’ve ever seen. Ever.

February 15, 2010 11:43 PM
Memoria said...

Oh, and thanks for the vivid, step-by-step photos!! They make me want to make them again. I love my scale, too. Now I can make any type of recipe without having to convert measurements.

February 15, 2010 11:44 PM
bakerella said...

Helen – I agree

Bethany – sorry to say these were my first ones. But rest assured, they weren’t perfect on the inside.

T – I’ve actually only tried Helen’s

12 y.o. aspiring baker – cool.

Girl Japan – yep and it’s pink

Tina – not yet.

Jessica – I need to go to the store and take a look at that book. I’ve heard good things. Thanks!

Bijou – my … such anger over sugar and sticks.

Emily – I’ve seen those directions, too. But Tartelette doesn’t do that. I guess it’s just a different approach.

February 15, 2010 11:47 PM
3 Baking Sheets said...

Oh, to have been a fly in that taxi…

February 15, 2010 11:47 PM
Mindy said...

I tried…emphasize “tried” making these and they looked okay…However, I am not a baking expert and could not find powdered food colorong and opted for dusting powder “glitter pink” for Valentine’s Day for a few teachers- I’m not sure they even knew what they were? I love baking and creating so it was an adventure and I have perfected the Chocolate Sheet cake so maybe with more practice I WILL get these- I almost made myself sick from sampling so many! There were a few that were almost golden they ended up being the bottom half, lol… I love the turqoise blue color! Please make more and take a bite then show what the middle is supposed to look like?

February 16, 2010 12:35 AM
Christi E. said...

I am in awe of all the good things you have to share! Thank you for the wonderful pictures and directions!

February 16, 2010 12:36 AM
Jennifer said...

I’ll have to try baking at 300. I’ve been baking them at 350 for 15 minutes and it’s worked fine (made about 6 batches since your first macaron post) they’ve been gobbled up so I guess it tastes okay. Haha!

Do you find that you have to add a LOT of color? Mine look great when piped but after coming out of the oven the shell changes. My pretty blue was mint green but the inside was the right color…

February 16, 2010 12:45 AM
Katrina said...

OMG Bakerella I love you so much – these are frigging adorable!!

February 16, 2010 12:48 AM
Nathan said...


February 16, 2010 01:15 AM
vashti said...

STUNNING! my sister and i tried these once….maybe we should try them again!

February 16, 2010 01:22 AM
Nathan said...

How do you store the leftovers?

February 16, 2010 01:24 AM
the Kitchen of Oz said...

Lollipop sticks have never been attached to such a beauty I guess. Thanks for sharing detailed photographs on macaron making also.

Greetings from the Kitchen of Oz!

February 16, 2010 02:11 AM
Kris said...

SO cute! These remind me of baby rattles, and might be just the thing for my dear friend’s upcoming baby shower. How far in advance would you say these could be made ahead? A day? Two? Thanks!

February 16, 2010 02:45 AM
Grapefruit said...

uber cute!

February 16, 2010 03:12 AM
morgana said...

:o :o :o :o

Not only you bake perfect macarons but also you made incredible cute macaron pops.

My encglish vocabulary is not good and wide enough, I have no adjectives. Amazing, stunning… Your creativity has no limits.

Kisses from Spain.

February 16, 2010 03:18 AM
Mel' said...

Wow, those are so beautiful !!!

February 16, 2010 03:45 AM
Ewa said...


February 16, 2010 03:55 AM
Sian said...

I love these! I am so going to try them they are too cute! :-) Thanks so much for the wonderful ideas!

February 16, 2010 04:21 AM
Estee said...

I find macaroons the hardest thing to bake. Every passover I freak. Guess what they’re getting this Passover? Yep, your little macaroon pops. Well, a crapy gooey version.

As for the little question session in your car with tartellette, Ime exactly the same. i have this yearning to know EVERYTHING about everyone. Slightly freakish!

Love your site. x

February 16, 2010 05:40 AM
shirley@kokken69 said...

You are indeed the Queen Of Cake Pops!! I bet there is nothing which you cannot convert into a pop. Your macarons are perfect! I am just curious – how big did you make your macarons?

February 16, 2010 06:03 AM
Melissa said...

Ugh, you made such lovely Parisian pastries, and then, in true American form, you put them on a stick! Just deep fry them and sell them at the State Fair while you’re at it.

Seriously though, you’re too talented for this “bake macaron, insert stick” B.S.

February 16, 2010 06:20 AM
Penny's Pink Piggy Pantry said...

If they were done with white food powder and white filling they would be a beautiful background for a set of wedding rings in gold or silver for a bridal shower party favor.

February 16, 2010 06:32 AM
Sparkling Events & Designs, LLC. said...

These are fabulous!!!!! I just discovered Bakerella a few months ago and I’m so glad that I did! I love to feature these on my blog in a week or so. It is so nice of you to give us the steps on how to make these!!! They are sooooooo cute! Great job for a first timer! Wow!~

February 16, 2010 06:48 AM
Brianne Martelli said...

Gorgeous!! I do hate the measurements though :o(

i am going to look for a scale on ebay!

February 16, 2010 06:50 AM
Paulette said...

I wake up and find your blog, YUM! Makes me think of sugar all day long bakerella. Nice and not only do you bake wonderful delights, your photos are great. Me I cut heads off. LOL But I can bake and love to. In fact three pounds added to my scale this holiday, also says I enjoy eating them. LOL Have a good week. Keep baking. Paulette

February 16, 2010 06:55 AM
Tash said...

OMG – I’m getting a sugar rush just looking at these!!!!!
Thankyou so much for posting these – I’ve been wanting to try making macarons for a while now but never plucked up the courage! And I love love love your ‘pop’ creations! (in fact I won a charity bake contest at work with your Xmas Tree Cake Pops – thanks Bakerella!
So now we have macaron/pop hybrid! I think it’s a sign that I need to give it a go!
Thanks for the constant inspiration Bakerella – my jaw is constantly on the floor thanks to your posts!

February 16, 2010 07:11 AM
Kay said...

You’re right! These would make the perfect baby rattle favors. You’re always ever so creative. Thanks so much for sharing your ideas and pics.

February 16, 2010 07:21 AM
Kris said...

I love these! I’m turning 40 next month and I am going to attempt my first dessert table for the party. I think these will definitely have to have a spot on the table.

February 16, 2010 07:30 AM
Lisa Sturgill said...

Oh these are just YUMMY to look at, what a nice treat it would be for a bridal or baby shower in the color theme. Too cute!!!

Love your site Bakerella!

Lisa :)

February 16, 2010 07:38 AM
Andrea R. said...

You drew that heart on there? Holy cow! You are good! That’s a perfect little heart. They whole thing looks very sweet.

February 16, 2010 08:06 AM
Valérie said...

Do not underestimate yourself, your macaron pops are gorgeous ! The colour is bright and the macarons really perfect !!! I also love the “little heart” version :o)

February 16, 2010 08:25 AM
Sarah Elizabeth said...

How sweet! Thank you for sharing these. I am inspired by them.
I would also like to say that if there’s anything I love more than sweets – on a stick or deep-fried, it’s the state fair. You’re never too talented to have a little fun.

February 16, 2010 08:52 AM
Judith Beatty said...

Beautiful creation – had the pleasure of buying and tasting macarons in Paris – if you were to put yours and Paris’ macarons side by side – you couldn’t tell the difference; and they have been making theirs for years. Congratulations!

Do have a question: where did you purchase the powdered food coloring? can only find gel in my area. Guess I will have to order online, but would appreciate your supplying me with vendor name. Thanks!

February 16, 2010 09:06 AM
HoneyB said...

You totally inspire me! These are adorable~!

February 16, 2010 09:16 AM
Ada said...

Which scale did you end up getting? I have been avoiding to make this purchase for a while and I think I’m caving in. Thanks, love your posts.

February 16, 2010 09:40 AM
Lise' said...

They are fabulous! I really like the little hearts you drew on. Very clever!

February 16, 2010 09:40 AM
Kristen Flory said...

I’ve been in love with macaroons ever since I saw them for the first time in Paris. Thank you for the step-by-stop photos! I will try these.

One question……to “age’ the egg whites, do you crack them into a bowl and let the bowl sit out for 24 hours….or do you let the eggs sit out for 24 hours?

February 16, 2010 09:41 AM
Brenda Davenport said...

I did some whoopie pies the other day, in pretty much the same fashion. I did some as well that I dipped the bottom half in chocolate before inserting the pop stick. They were divine.

Didn’t think about doing macaroons. Will definitely give them a try next!!!!

February 16, 2010 09:46 AM
SOFIA said...

Thank you so much you have wonderful ideas!!

February 16, 2010 10:27 AM
Lindsey said...

Oh those are the most adorable macarons I’ve ever seen! It’s funny how how much cuter they get when you add a lollipop stick to them. I really must try macarons one of these days. Yum!

February 16, 2010 10:27 AM
Nadia said...

They’re beautiful!

February 16, 2010 10:52 AM
Lisa said...

the blue is the best blue – please do share the food colouring powder source.

February 16, 2010 11:04 AM
Sue L. said...

Bakerella you read my mind. I started aging my egg whites yesterday morning. I have been so intrigued by these since Amy Atlas posted some on her blog.

Lisa, you can find powder food coloring at ,

Thank you Bakerella!!

February 16, 2010 11:13 AM
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