Macarons

Did I tell you I made Macarons?

I put every gram of baking knowledge I have to the ultimate test, and made the elusive, tricky, and simply irritable Parisian delight. I had been talking about it for weeks, and when I discovered that my local Metro sells bulk ground almonds, I knew it was time. So I prepped with reading every blog I could find on the subject, memorized pictures, knew how to spot a macaright, and a macawrong dead on, and spent a few too many night drooling on the Pierre Herme website. When I mentioned I was going to make this leap of pastry faith at a recent work party, the words 'salted caramel' where passed across the table. As I never have had the delight of munching on an authentic macaron, and this flavour seemed to be a winner, it was decided. Also, there's plenty of recipes!

Batter up anyone?

I chose a pale pink, because well, it's me, and what's an un-colored macaron after-all?

I realised on after-the-fact, that burning the Carmel a little more would have provided a slightly better result. Although, no one who tried it put up fuss.

My little army of pale pink and tan creatures. Look, they have feet! 

I have no completed pictures, as they were given away, or snatched up by myself too fast!

I've learned a few things for my next batch like to actually sift the mixture, and perhaps get better at piping? More food coloring too!

So, this is not the end of my exploration into macarons. Next time I think the Puritan Impulse said she would like to join me, and I'm sure her photography skills will produce much more mouthwatering results.

Recipes can be found here:

Batter-Up at Serious Eats

Best Salted Carmel Sauce