Macarons are naturally gluten-free and very light compared to most other cookies. But that’s not why I love them. When you get them right, they are a ton of fun to make (and eat!), and that’s why I went a little nuts with the macarons last weekend.

macs550

My macaron mania started when I volunteered to test this chocolate green tea macaron recipe and this candied peanut butter one to help determine whether they should be “Editor’s Picks” over at food52.

I love food52 (and this week I got some big love back!), so I was very nervous about testing these recipes. Macarons aren’t easy to make and I didn’t want to screw up. I’ve attempted them before, but I would not exactly categorize that venture as a complete success (you can see what I ended up with here, when I made “macs” for the Daring Bakers).

So I studied the recipes. I read up on macaron-making techniques. I bought a digital scale. I was ready.

First up? The chocolate macarons with matcha cream.

matchamacs1

This one is a little unusual as far as macaron recipes go, but it works. It works well, and I loved these. Kitchen Butterfly: you done good.

matchamacs2

Next, I made the candied peanut butter macarons. These were not the only recipe Dolcetto Confections entered into the best macaron contest; her Meyer lemon macarons actually took top honors. So I just had a feeling this recipe would be great.

It was: the candied peanut-topped macarons were perfect, with gorgeous “feet”…I was so proud…

peanutmac

I filled them with lots (and lots) of smooth organic peanut butter.

onepbmac450

If you are a peanut butter fan, you will absolutely love them.

pbmacs1

Now, I could have stopped there. But I didn’t. Buoyed by my success with the plain macaron recipe, I made some more…

plateofmacs

…and filled them with leftover Meyer lemon cream I defrosted from when I made this tart. Outrageous is the word that comes to mind to describe these. Simply outrageous.

lemonmacs2

And last, but not least, I made a quick filling out of ricotta cheese and homemade fig jam for the rest of my “macs”. Pretty darn delicious, if I do say so myself.

figmacs

It’s really too bad recipe testing is such a tough job :)

This post is linked to Slightly Indulgent Tuesday over at Simply Sugar and Gluten Free!

 

13 Comments

  1. 1

    sally — April 8, 2010 @ 1:31 pm

    These look great, especially the candied peanut butter macarons! I am a huge peanut butter fan. I will definitely have to delve into making macarons one of these days.

  2. 2

    Sara — April 8, 2010 @ 4:12 pm

    wow, SO impressed! I’ve never made them, but heard they’re pretty finicky. great job!

  3. 3

    HoneyB — April 8, 2010 @ 7:06 pm

    They all look great! I would love to sink my teeth into the lemon cream filled one though!

  4. 4

    Yaelian — April 9, 2010 @ 12:18 am

    I love macarons! What a lovely collection you made :-)

  5. 5

    Barbara @ moderncomfortfood — April 9, 2010 @ 4:00 am

    These look just wonderful and I honor your bravery in trying to make (and succeeding so well with) macarons. I’m still getting up the courage to do so but am inspired now. Love your two choices of flavors: perfect.

  6. 6

    Rivka — April 9, 2010 @ 6:02 am

    I’m new to your blog as well — and find myself drooling over your macs! Absolutely beautiful. can’t wait to see what else you’ve got in store :)

  7. 7

    megan — April 9, 2010 @ 7:28 am

    Wow, did you ever get some feet. Love the macs but I’m hoping the PB one wins! :)

  8. 8

    Fuji Mama — April 10, 2010 @ 8:00 am

    Phenomenal job! Love all the different versions.

  9. 9

    Kitchen Butterfly — April 12, 2010 @ 12:01 pm

    OMW, You have the Mac bug girl……I’m glad you enjoyed them. Thanks for the shoutout!

  10. 10

    Lindsay at Kitchen Operas — April 13, 2010 @ 11:53 am

    Ohhh, I have just decided I need to try macs too — thanks for the inspiration, these look divine!

  11. 11

    Pea Omelet with Mint and Mascarpone | Healthy Green Kitchen — April 18, 2010 @ 2:11 pm

    [...] love omelets because they work as a quick breakfast, lunch, or even dinner. Due to lots of macaron making in recent days, I’ve had quite a few egg yolks in my refrigerator just begging to be used. I [...]

  12. 12

    Heather Davis — October 11, 2010 @ 9:08 am

    Amazing! They look beautiful. I want one now. The chocolate with matcha cream is sublime Well done x

    • Winnie replied: — October 11th, 2010 @ 12:57 pm

      Thank you Heather!