These delicacies are so precious and also so pretentious! They are not like a good ol’ muffin where you mix the batter, spoon it in the tray, bake for 20 minutes and ready to go. No, French macarons need the perfect surrounding with the right temperature and gentle hands to pamper them for several hours to make them look like this. But sorry ol’ muffin even though I love you, those spoiled princesses are also divine once they are ready to be eaten: perfect crunchy shell, soft inside and smooth creme.
For the macaron itself I used the recipe provided by Jose Marechal in “Secrets if macarons“. You have plenty of blogs providing you the basic recipe from the book. Here is KatCakes which offers you the basic recipe. For the filling I created this raspberry creme from Christophe Felder’s “Macarons” made of eggs, sugar, starch, raspberries, gelatine and butter. Let me know if you wish to have the recipe.