Let's just take a moment of silence to commemorate this culinary masterpiece.
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Okay, so my first post is going to be a slightly pathetic confession. I've lost count, but I'm pretty sure I've attempted to make these stinkers 9 times. I was successful once. And that one successful time is still debatable, since my finished macaron shell was quite rough in texture. These cookies have awe struck me.
My first exposure was when I was living in New York as a 22 year old for a summer. A friend pointed out a shop as we were walking by. As I stepped in I was marveled by all the beautiful pastel colors... and the prices. I managed to scrounge some change to buy my first lavender French macaron. It was strange, but I was impressed. The rest of that summer I went to a couple other macaron shops and indulged on an exotic French cookie.
Ever since, I've always been fascinated. Whenever I find a shop that sells them, my impression of the bakery exponentially increases. I probably shouldn't post this embarrassing picture, but here I am in Sydney enjoying a pistachio macaron a little too much.
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Okay, so my first post is going to be a slightly pathetic confession. I've lost count, but I'm pretty sure I've attempted to make these stinkers 9 times. I was successful once. And that one successful time is still debatable, since my finished macaron shell was quite rough in texture. These cookies have awe struck me.
My first exposure was when I was living in New York as a 22 year old for a summer. A friend pointed out a shop as we were walking by. As I stepped in I was marveled by all the beautiful pastel colors... and the prices. I managed to scrounge some change to buy my first lavender French macaron. It was strange, but I was impressed. The rest of that summer I went to a couple other macaron shops and indulged on an exotic French cookie.
Ever since, I've always been fascinated. Whenever I find a shop that sells them, my impression of the bakery exponentially increases. I probably shouldn't post this embarrassing picture, but here I am in Sydney enjoying a pistachio macaron a little too much.
I know the science behind the magic of these cookies. Made mostly of egg whites, they are touchy and even the weather outside can effect your result. Combining egg protein with natural nut fat is asking for a fragile concoction. I did study this sort of thing in college, but I am still no expert. I guess this is my online attempt to say "bring it on" to this cookie in public.
"Dear French Macaron, I will make you. You do not own me."
"Dear French Macaron, I will make you. You do not own me."
