So the latest thing I’ve tried baking are macarons. Not macaroons, the coconutty biscuit things, but the french almond meringue biscuits with fillings. The ones they fly into Brown Thomas from Laudaree in Paris daily and sell for obscene amounts of money. I figured, if I could make Madeline, why not something else classic and French? How hard could it be?
And the answer is, not very. They’re a little fiddly but ultimately if you can make a meringue and have some patience, macaron are just not as hard as everyone says they are.
There are two or three things you have to do that don’t seem to be written in most of the books mind you, and if you skip those, you get awful results. So here’s my recipe, with notes:
This makes enough macaron biscuit mix to fill one standard large disposable piping bag and that can make up to sixty macaron (120 hulls) if you make them small.… Read the rest