It was the last week of teaching at Massey, so I baked lots of goodies for the students in my Academic and Creative Writing classes. Continuing my experiments with French baking, I had a go at making macarons with vanilla butter cream filling. I found the recipe here.
They were dainty and delicious!
The recipe makes about 35 petite macaron.
Tip: The recipe is from an American site, so do remember that superfine sugar means castor sugar and confectioner's sugar means icing sugar to us in this part of the world.