May 29, 2011 § 1 Comment
I’ve mentioned my previous macafails and I’ve been ashamed to post them until now, because I’ve apparently gotten the hang of making these annoyingly demanding little buggers. I will probably never claim to be a macamaster, like Ms. Humble here is, but I will say that I’ve gotten to know my oven, measuring abilities, and baking pans well enough to create and recreate macarons in my own home!
There’s a whole lot of hubbub around macarons, as they seem to be the blogging world’s little darlings at the moment and it’s almost like the test of a baker is being able to make these macarons. I’ll admit to being competitive, but I rarely make food to prove myself. I just really like to eat, and my entire family loves the taste of almonds, whether like this or in that.
My summer in San Francisco, I had my first macarons from this adorable place in Redwood City. They were delicious, despite turning my mouth a vivid green after devouring a pistachio macaron, and after reading tutorial after holy grail after definitive guide, I was ready to tackle these myself.
This post about macarons finally gave me the courage to attempt these delicious cookies because, haha, it’s a recipe that doesn’t use weights, even though I know everyone else likes to be very precise about their measurements when it comes to these. We’ve already established that I don’t like buying new equipment, so when I saw this recipe, my eyes bugged out of my head and I got very, very (maybe too) excited. I would recommending clicking on over to Cake Journal to read the tutorial yourself, because it’s really very helpful and straightforward.