For my second new recipe of September, I really wanted to try making traditional French macarons.
I picked up this book at Marshall’s for $3.00 sometime last year. Quick side tangent – I thought you spelled this kind of cookies macarons, with only one ‘o’? I thought macaroons were specifically the coconut drizzled with chocolate kind. I must look it up. Perhaps that’s why this book was only three bucks. Moving on.
I’ve had this book for over a year and never attempted making them. Why? I knew macarons can be notoriously tricky to get right. Also, the ingredients are pretty expensive compared to other things. The main ‘flour’ in this is ground almonds, or almond flour. Neither of which are cheap. The other main ingredient for these involves making meringue, which is quite finicky. Over or under whipping it changes the whole consistency of the cookies. So I wasn’t wild about spending money on ingredients for cookies that might end up wasted.
But I dove in, opting for chocolate macarons, made the recipe as best I could for a first try and. . .
It was a disaster haha! The cookies came out cracked on top, and totally hollow on the inside. They were so fragile and delicate they were practically shattering as I took them off the pans. Not exactly what I was going for! However, not wanting to waste them, I tried one with the hubs – and they were so freaking tasty! Very sweet, but actually a nice light consistency! So luckily, even though they were nothing like what a macaron should be, they weren’t a waste.