I’m a bit of a Hermione. I like to learn things. And get them right. And be a bit show-offy about them. Then move on to something else.
So, macarons have recently come to my attention.
Not macaroons, those flavorous lumps of coconutty sweetness.
Macarons. Light, crispy, chewy, soft, luscious, buttercream-sandwiched pillows of heaven. Poncy. Exquisite. Difficult. Well, let’s say difficile, because they are, of course, French. And they are trés difficile.
But I’m a girl who relishes a challenge. Tell me something is near impossible, and I am all over it.
At first, I was mildly intrigued. Saw them on TV. Saw them on Pinterest. Saw them on Martha Stewart’s website. (don’t judge me!) I said to myself, “Hmmm. That might be a hoot.”
Then I tasted one. After that first eyes-rolling-back-in-my-head bite, I was hooked. No longer mildly interested, I now craved these puffy pleasures with a blinding lust. Yes, lust. Have you ever had a sweet little cloud of heaven melt on your tongue? No, you haven’t. But I have. Oh, I have.
But the making of them smacks seriously of effort. After trolling the ‘net for hours and hours, I finally settled on what I found here for a recipe and here for a (FABULOUS) troubleshooting guide and here for a how-to video. I gathered and prepped all my elements and hardware beforehand (thank you for the great advice, video chick!) and voila! Disaster…
The visual hallmarks of a perfect macaron are a shiny, sleek shell and a “foot,” or a pretty, ruffled base. Yeah. Not happening this first time.
Three came close…well…close-ish. Meanwhile, I started the second batch.
Not a total success yet, but better! A marked improvement.
They sort of resemble the top half of a McDonald’s hamburger, but they’re shiny, and they’re smooth, and they have feet! Gigantic spreading Sasquatch feet, but feet nonetheless!
I made a Nutella buttercream filling for these lovelies that I found here. Yeah, I’m just cannibalizing tons of sites tonight. But it’s worth it for food porn of this quality — look at these!
Next time: lemon macarons with strawberry filling. Oh. Yeah. My new obsession.
*Oh, and here‘s why C is for Macaron. Careful, though. It’ll eat into your brain…