I’ve been hearing a lot about french macarons for a while now. It seems food nerds are searching for the next big thing in the pastry world, what will create as big of a buzz as cupcakes have for the past five years or so. A lot of ideas have been floated, french macarons being one top contender.
Truth be told, I’ve never had the priveledge of trying a real macaron from a french patisserie, (yes, I’m not ashamed to admit I’m a macaron virgin) so I had to do a bit of research to find out what they should be all about. I’ll break it down for ‘ya: it’s a light, meringuey cookie made with ground almonds, sandwiched around a filling, oreo-style. Evidently, the “feet” are the end-all-be-all (more on that later), and they come in all sorts of flavors and colors, so the possibilities/flavor combinations are limitless!
They can be a little tricky to make, (as is to be expected with any kind of french pastry), so I wanted to be sure to follow the formula as carefully as possible. As much as my goal is to only present you with original recipes, this one was just over my head. So, to give credit where credit’s due, I’ve relied heavily on the instruction of Boulangier a la Maison, who has taken her passion for macarons to a high art form. I also read and re-read posts from AmberLee of Giverslog, Paula of Bellalimento, and Helen of Tartelette. Props to my pastry sistas! Thanks for sharing your detailed instructions and tireless research! Hope I can do ‘ya proud here…
Now for the macaron de-flowering!