I think that I read my first article about the macaron between 2 and 3 years ago.
It met all of the criteria for something I would want to make. They’re cute. They can be colorful and they’re sweet.
But life happens and I hadn’t done anything about the notion that I would make these one day.
More recently, I bought some blanched slivered almonds and powdered sugar, sure that I would make the macaron dream a reality. And I did.
I read a bunch of recipes online and even perused my delicious links, something that I sometimes use heavily and other times forget that I have available, then I decided on flavors.
My ambitious self thought that she would make chocolate, vanilla and lemon. In this fantasy, the fillings would be a variety of things: ganache, lemon curd and some sort of raspberry spread.
This did not happen. I tried my hand at chocolate first.
I failed, but think that this failure is largely because I managed to skip what I now believe is an important part of instruction. This would be the part that says that you need to mix the dry ingredients into the egg mixture in smaller batches.
If at first you don’t succeed, right?
So, I tried again and had better results. It was a good experience and I look forward to experimenting with more flavors.