This is one in a series of Straight From Your Kitchen DIY Gifts for the upcoming holidays from Seasoned Cookery School and some of its guest chefs.
Beca Lyne-Pirkis is the macaron queen at Seasoned Cookery School, teaching very popular half-day courses to help students master this delicious treat.
Macarons make beautiful gifts, with the colors and flavors easy to change to suit the recipient. These Blackberry Macarons not only taste divine, but look stunning, too.
Be sure to read Beca’s notes before getting started!
- Ensure eggs are room temperature
- Always weight ingredients carefully (this applies to all baking!)
- Don’t be scared when mixing egg whites into ground almonds and icing sugar
- Before you start, ensure everything is ready, including baking sheets with your macaron circles already marked out
- Make sure macaron shells have time to rest and that they have formed a “skin” before baking them
- Only bake one sheet at a time
- Humidity is not your friend when making macarons
- Leave the macaron shells to cool before you try to peel them off the baking parchment