I used to hate the idea of making sugar syrup, waiting with the thermometer in hand for the syrup to reach the right temperature. But I am with the thermometer most of the time nowadays. This was my first attempt at the parisian macaroons. I failed 2 attempts after that when I tried to change the ingredient measurements. So, with macaroons I learnt that I need to stick with whatever measurements that has been given. Can't throw away so much almonds into trash! This is a lemon flavored macaroon with lemon buttercream filling. Finished all in a day! Gonna try French macaroons soon!
