French Macarons!!

Oh yeah! I did it. I tackled the macarons a second time and it was a success. The first time I tried them, they were not a complete success. They became thin crispy wafers instead of puffy looking cookies with fringes at the bottom.

One of the best Macarons I had was at "Sucree" in San Diego when we (me and my good friend) went for "high tea". It was an excellent experience with tea, sandwiches, petite fours and some macarons to go! I would totally recommend their pear and Gorgonzola one.

Macarons can be touchy things to make so I would recommend a small batch first. The perfect recipe I found for that is here:
http://www.dessertfortwo.com/2011/05/french-macarons-with-nutella/

What I did different:
1. I ground up entire almonds without blanching them (the good stuff is in the cover right?)
2. When beating the egg white, beat it until stiff peaks form instead of soft peaks. Remember the time I made wafer thin ones? I think I did not beat them enough. If you really want to tackle this particular dessert, I also recommend doing a little research on them and watching a few videos on YouTube or from "Joy of Baking" site.

Next time I will reduce the amount of sugar and try some other flavors.