French Almond Macaroons are not to be confused with the more common American Coconut Macaroons. French Macaroons are crispy on the outside and light and airy on the inside and filled with Swiss Meringue butter-cream. All over Paris they have these in every color imaginable from bright green to bright yellow. I made the recipe from the Martha Stewart Baking handbook, the regular color turned out better then the pink ones. I think I need to beat the meringue more after I add the food coloring. They spread pretty fast and look different from the Almond colored ones. But they still taste pretty good!
And the version from the Martha Stewart baking handbook:
