For a pretty long time, I found the thought of making macarons to be very intimidating. They are just so fiddly and there are many steps involved where something can go wrong. However, as I started baking more regularly, I knew I had to give them a try. I scoured the internet to find a fail-proof recipe and eventually settled on one which uses a French method. I tweaked a few things to suit me and my kitchen, and this is the recipe I use now when I make macarons.
You can play around with the colours and flavours of the shells, and fill them with whatever you like – buttercream, ganache, lemon curd, there are endless possibilities. I have included a French buttercream method in this recipe which is one I like to go with often because it utilises egg yolks, which you will have left over after making the macaron shells.