Oof guys. February was a rough month. I did a whole lot of traveling for work, and pleasure. But I didn’t give up my resolution! The one weekend I was actually home (actually it was a Thursday snow day) I decided that I wasn’t tired enough and damn it, it was time for me to try my hand at macarons.
Here’s a not-so-secret secret about me: I fuhreakin’ luuuuhv macarons. Live for them. If I were a millionaire with oodles of time and money I would have Laduree every day (and a personal trainer to work ’em off). True story.
In my life I have made macarons three whole times. They worked perfectly twice, and then not so perfectly once. Here’s a fun fact: the only time I have successfully made macarons from scratch have been with actual French people. They must be born with the skill. It’s the only thing I can figure out. That, or the batter can actually sense fear. Which I’m sure isn’t too far off the mark either.
What you see pictured here are the 8 perfect macaron (tops) from a batch that made roughly 50 individual cookies. Don’t ask me to flip these over, it’s like Frankenstein under there. It was a frustrating day. HOWEVER, despite their dashing good looks [sarcasm] they were delicious. Like, I accidentally ate four without thinking, and oops, did I just accidentally squish that one? Guess I’ll have to eat it too! It was a real problem.
I filled mine with a strawberry/chocolate ganache. I actually used leftover ganache filling from the biarritz I had made the weekend before, heated slight and mixed with strawberry jam, then chilled again until it could be spread without oozing. It was a brilliant last minute addition if I do say so myself.
I have no insights for you, no macaron making wisdom that I can pass on. I have spent literally years reading everything I can about macarons (I spent a lot of time on Stella’s website), but I really think it just comes down to confidence (see note above about the batter sensing fear) and a lot of freakin’ practice.
Go forth and blunder, eat your mistakes, and then try again!