My attempts at making French macaroons today was a result of trying to make a sexy dessert. Macaroons are as about un-sexy you can get. Its more of maybe Angeline Jolie in capri pajamas with fuzzy slippers on. I think it’s the Valhrona in it that gives it the x-factor potential.
The taste and texture of a Parisian macaroon is more akin to the edges of your favorite brownie. My version turned out pretty flat, not having the vertical strength I’d like it to have, nor the characteristic lip.
I used the recipe from Pierre Hermes’ Chocolate Desserts. I love the descriptions and the story that heads up each recipe. I do not like the way that the recipes are broken down. Each step is cumbersome and even though I read each step before starting the recipe, the words are lost on me. I highlight what he wants me to do and skim through the rest. Maybe that is why my macaroons turned flat like a 13-year old in a training bra.
Nonetheless, I enjoyed making these and next time, I’ll try and pile the batter higher up with my # 806 tip and whip the egg whites a bit longer.
Oh yes, with the extra egg yolks, I made chocolate lemon madelines. Can’t let yolks go to waste…
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