For as long as I can remember, I’ve been obsessed with all things French. I love the language, the people, the country, the food and of course, the macaron.
For those of you unfamiliar with this adorable, gluten free sandwich cookie, I’d love to fill you in.
These little buggers are a true labor of love. Although there are really only 6 ingredients, they’re incredibly difficult to perfect. I know this all too well. I took the plunge and traveled to Paris to learn first-hand how to make these finicky, yet irresistible treats. Needless to say, the end result comes with a great deal of pain.
Without getting into too much detail, the humidity level of your bake space must be perfect, the integration of ingredients must be perfect, the resulting batter must be perfect and the bake time must be perfect. Yup. This is like the perfect storm of baking! But, when everything does come together, the end result is a flavor experience like none other.
The ultimate macaron has a beautiful outside shell. It cannot have any spotting, stains or pits and it must have perfectly formed little feet. When you bite into the shell, there should be a slight crackle and then you hit the crème center. The cookie and the center should have a moist, chewy texture and then should just melt in your mouth. If this description seems very detailed, it should. I have personally consumed hundreds of macarons in my attempt to bake and find the perfect method.
What has your experience been with your dessert nirvana? Feel free to share your dessert experiences either the baking side or eating. I love to hear what yumminess people enjoy indulging in.