Those of you who have never heard of these little delicacies, they are all over the internet and becoming more and more popular. They aren't the traditional mounded coconut macaroons you are probably thinking of, but rather a delicate mix of ground almond powder, egg whites and sugar. There is quite the debate online as to the technique involved in making a 'perfect' one. I think for my first try these are pretty darn good!
I forsee at date with a Master French Chef (who just happens to be my Uncle Andre!) who has graciously offered to teach this little grasshopper the ways of the French Macaron!
Aha! Now you can see the 'feet'! The little crinkly bit at the bottom under the smooth crinkle-free dome... That is what every Macaron baker strives for! Perfect feet that don't extend outward, but upward to give loft to the delicate little morsels. Well, most of them do anyway. :)
All ready to eat! Filled with a silky vanilla buttercream frosting tinted orange (testing out colours for my upcoming cake this weekend).
I've discovered after reading 30 or so blogs this afternoon that my little beauties aren't as perfect as I first thought. So many factors go into making and perfecting them. I have a much greater appreciation for why they cost so much!
Stay tuned, this won't be my last foray into French Macarons!
