Bottega Louie has raised the prices on their macarons, to $2 per cookie. Considering how small they are, that just seemed unjustified. So I decided I would try to make my own over break. If all went well, I would have learned a new skill and save myself from paying $10 for a box of just 5 cookies. I guess you probably guessed from the title of the post that I will still be splurging to BL's macarons. Out of the 40+ cookie shells I baked, 16 were salvageable and could be made into 8 cookies. Sigh. If anyone has tips on why the insides of my cookies didn't bake even though I left them in the oven a super long time, let me know!
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