French style fancies what a treat.
Sophisticated, cute, deliciously petite.
Enchanting, unique and full of cheer,
delightful and perfect throughout the year.....
I didnt make that up myself I can assure you...a poet I'm not!!
As I delve more into the meringue / macaron world, I am presented with more and more styles of their making. Alors, J'ai un question pour vous....comment vous faites vous meme?? Do you meaure out your egg whites in ounces ? Do you rest your egg whites hours before to allow the moisture to evaporate and what I really want to know is do you mess around with sugar thermometers and syrup or are you like me and take the shortest route possible to making these cute little gourmands by whisking the caster sugar directly into the meringue.
I really would like to know...Quelle est votre secret ?? S'il vous plait? ( pretty please ?? :)) )