I have what you’d call a little obsession with the little French cookie known as the macaron. There’s just something so alluring about these cookies to perfectionist bakers because it’s so technical a cookie to produce. Anyone can make a macaron, but to make a good one, the technique has to be perfected and you have to be present in the moment with these guys. This is no time to go into the kitchen and do a half-assed job. Use your whole ass!
Happy birthday, America! I made you some macarons. I hope you like them!
Is there any dessert more trying to a baker’s patience than the elusive French macaron? I’ve made them about 8 times in the past 3 years to varying degrees of success. This recipe comes from the always lovely Tartelette, a recipe that I’ve used a few times and decided to come back to for this 4th of July treat. I’ve tried other recipes, and while some of them have worked beautifully, others have been a sad disappointment. I find myself glued to the glass door of my oven while these little beauties are baking, holding my breath until I see the first signs of feet forming (“pieds“, if you want to be fancy, the little ruffly/bubbly edges at the bottom). The first time I made these and got feet to form, I literally jumped up and down in my kitchen, no joke.