Foodies have come to revere the macaron the way Catholics do the communion wafer. Therefore it only seems fitting to open this tutorial with a prayer. As we prepare to undertake this mystery, let us acknowledge our failures and ask the Lord for pardon and strength. Amen.
Now then, to business. What I’m about to demonstrate is the classic French method for making macarons. There’s another method, called the “Italian” method because it employs Italian meringue. The French method, I think, is more straightforward if not as adaptable for incorporating exotic flavors.
This is something else you hear an awful lot about in regard to macarons. What we call “aged eggs” French pastry chefs simply call “eggs”, since they tend not to refrigerate theirs. They just get them very fresh, use them relatively quickly, and order more. Here we’re a little more uptight about maintaining egg freshness, […]
Macarons wouldn’t be macarons if they weren’t fussy things. Though they are at their core very simple little cookies, a variety of things can go wrong during their preparation, preventing them from achieving the Platonic ideal. Me, I don’t see why that’s the end of the world. However I confess that if mine didn’t come […]