My parents are in Paris right now, eating french macaroons in actual french bakeries (they told me so today).
I’m incredibly jealous because they are one of my new favorite desserts! I was really excited last year when it was rumored they may become “the next cupcake” (which are SUCH a big deal in places like here, and New York and DC among a billion others) because it meant they would be everywhere, but that day has yet to come.
And so, in a fit of baking madness last week, I attempted to make some for myself.
These are definitely not for the baking-faint-of-heart, and were much more difficult than I thought they would be (and I went into this knowing they weren’t exactly easy).
The recipe I used (the trusty Martha Stuart website one) said to make them 3/4 inches around, but I tried to just guesstimate that, since I didn’t feel like measuring, and mine came out a little too small (at least for my preference, as I’ve seen them sold tiny before). I have also never had to whip eggs into any kind of meringue like thing, and I THOUGHT I whipped the eggs until they formed “stiff peaks”…but I’m not entirely sure how that’s supposed to look and so I may not have really done that right (my batter was a little too thin, I believe).
I also left them in the oven like 20 seconds too long…so while they they tasted great, they definitely weren’t supposed to be this brown:
The chocolate ganache for the middle though? Came out SPLENDIDLY. Yum.
And then I forgot to take a picture of the final result (again!) because I am a dodo.
I think it may be a while before I attempt to bake these again — I don’t think I’m quite at a culinary level to tackle these little suckers. In the meantime, I will have to keep hunting for them at The Grove farmer’s market, or ordering them from my friend Nina, who makes AMAZING ones. Those also in the LA area should totally check her out at The Bento Bakery