I am a die hard fan of all things small and individually sized and these macarons sure fit into my baking interests. Making Macarons is something that needs practice on a constant basis and at this time, I have failed 3 times and succeeded 3 times too! I think I have passed the first hurdle and most definitely the one that determines whether the Macarons succeed or not which is the beating of the egg whites. My 1st attempt, the egg whites were still a bit runny, hence the cookies spread but didn't rise. And then the 2nd failure was when I added too much green tea powder to underbeaten eggs resulting soft cookies that didn't rise and finally the last failure was because I overbeaten the egg whites to stiff peaks and the cookies rise, and was firm like meringue cookies and had no feet!
All I can say is that I like the challenge of making these cookies. Tartelette is the best website for Macaron recipes and her picture illustrations published in Macaron 101 in the Dessert Magazine gave me full insight into making a Macaron successfully. Hopefully mine gets better everytime and gives me more prospect into concocting new flavors for the fillings.
For the green Tea Macaron, I whipped up fresh cream and added red bean paste to get red bean cream filling. As with all my other baking and cooking, I love Asian ingredients and this Macaron is very Japanese in nature! For the Pink Macaron, I pureed strawberries and cooked it with sugar and added gelatin and whipped cream to make a mousse like filling. These type of cream filling will perhaps be more appropriate during the cool months and a firmer buttercream type will be better for spring and summer weather.