Don’t ask me how the macaron ever managed to attain its current status as a sort of foodie equivalent of the communion wafer, I only know that it has. So given that, it only seems fitting that we open this tutorial with a prayer. Oh Lord, as we prepare to undertake this mystery, let us acknowledge our failures, and ask that you grant us your pardon and strength. Amen.
READ ONThis 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, […]
READ ONMacarons 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 […]
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