French macarons, not macaroons. Not the cookies with coconut shavings, but the ones with the filling. When I first discovered that people were willing to pay $2 for a cookie the size of an Oreo I was like huh? What made this cookie so special? I could see that aesthetically it was beautiful and such an adorable treat to have, but I continued to question what made this cookie so special still? So one day while I was at Santa Monica, I saw a place that sold macarons so I HAD to try one. I ended up buying a dozen just because they were so pretty and I wanted one in every color and flavor they had to offer. So like any other treats or dessert that I have tried I had to look up the recipe and make it. I think like bread I failed the first dozen times or so, but hating to waste egg whites and especially almond meal I gave up...for awhile. After much research and reading all the blogs that offered tips and recipes I made another attempt and tada I had feet! Anyone who has made macarons knows what I am talking about when I said that I had feet. Long story short from that point on I was able to make macarons with feet every single time =) I eventually learned to make caramel to fill my macarons. I have filled them with:
- Caramel
- Salted Caramel
- Raspberry Preserves
- Green Tea Ganache
- Chocolate Ganache
I now know why it is so expensive and truth be told it is because of the almond meal. I have resorted to even blanching my own almonds, manually removing the skin and then grinding it; even then it is still kinda expensive. However, even with that said there is no stopping me from making them. Now I just gotta find someone to eat them!
Until next time!
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