Wednesday, November 10, 2010
Now I know that our grandparents probably never made macarons. They probably haven't even had macarons! They are probably more familiar with the shredded coconut macaroons. That said, I know my grandma used to make meringues for my mom growing up. Macarons are not so far off from meringues. These little macarons have a meringue base that is mixed with very finely ground almonds.
I tend to make a jam, curd, or whatnot, use it once, and then store it in my refrigerator for a long time. I'm making an effort to use what I make, so pardon the use of cranberry curd so many times! Thank goodness it's all gone now, so I promise no more cranberry posts (for a while)!
Making macarons is not for the faint of heart. I am going to be honest with you, they are very difficult. That must be why they are so expensive! Sadly, my favorite Parisian shop in town that sold macarons recently closed. What was I to do but learn to make them on my own? Well, I could go to Paris and have a macaron from Pierre Hermé, the father of macarons! Sigh. Someday!
This was my 4th attempt making macarons, and I am brimming with happiness. They turned out beautifully! Lucky for you, I've got it down and I'm ready to share my secrets! The owner of that Parisian shop shared a few secrets of macaron making with me, and I have learned many of my own tips through experience and research.