I’m in the midst of a love affair with a certain French cookie.When I found out that Macarons were not only gluten free but GRAIN FREE, I immediately embarked on scouring every French bakery within a 30 mile radius for macarons and consequently eating WAY too much sugar- while breaking the bank.
Holy crap, those b*tches are expensive. $1.50+ for a two-bite sized cookie. Plus tax.
But the overwhelming sense of euphoria that came with every bite was priceless- until I realized I could bake these babies myself.
Then I embarked on a mission of scouring every internet source available for Macaron tutorials and trouble-shooting sites. I’m pretty much a Macaron Master, theoretically speaking. Now I just have to put it to practice.
True story: My first ever batch of (strawberry) macarons were a complete success. Perfect little “feet”, light as air, smooth tops. My second, and third, and fourth attempts: not so much.
I’m still not sure why some batches have been a success and others not, but I believe it has something to do with the basics of macaron making. For example, I’ve been using Martha Stewart’s recipe for French Macarons (don’t judge me, it was the only recipe with cup sizes instead of grams). And I know the measurements have to be precise, so I’m sure that’s the main issue.
Obviously as soon as I get a scale I’ll be more of a Master, but for now I’m poor because I spent all of my money on Christmas prezzies and it’s too late to ask Santa for a kitchen scale. Lame.
This is the part in my post where I tell you to go off and do your own research about the art of macarons. I still have a lot to learn, but I am determined to make Pierre Hermé proud. There is so much info on the internet. Use it.
I’m just a vessel giving you a delicious recipe that has worked for me.