In early October, I got the idea that I wanted to learn to make French Macarons. I bought all of the equipment etc to bring along to Texas.
From then until now, I’ve been in “macaron school” … ie: Reading every web article I could get my hands on, watching YouTube videos numerous times, and joining a couple of FB groups dedicated to these “divas of cookies”.
The more I learned, the more terrified I became.
I was shocked to learn that people who sell them at markets charge up to $3 per cookie!
Well… today, I decided it was time to give it a go.
The first batch was very inconsistent size-wise but otherwise OK. There were several “mini macs” in that batch.
The second batch was a bit better.
The detailed and fussy process suits my ocd-ish personality very well … the inconsistent sizes, not so much
This was today’s second batch. Now, they have to “mature” in an air-tight container in the fridge for 24 hours before sampling.
I’m going to give it another go tomorrow.
I now understand why people charge so much for them.

“I lean against the counter, biting into the delicate macaron. It feels like I’m drinking a lightly sweetened, warm cup of green tea, sprinkled with a tiny contentment spell, one of Mom’s specialties.”

Julie Abe