The Macaron and I

If there is anything in the world of baking that scares me it is the french macaron. For the past two weeks I've read every recipe, book, and article I could find on macarons. Here is a list of some of the fascinating things I found in my research:

-Most likely invented in the 16th century by Catherine De Medici's pastry chefs.
-Popularized by two nuns that needed to make a living after becoming refugees from the French Revolution so they made these cookies out of simple ingredients without any filling. It was a hit. They were known as the "macaron sisters."
-French Pastry chef Desfontaines was the first to make a cookie sandwhich out of them at the Larudee bakery Paris.
-Macaroons are not anything like these delicate french macarons but made of coconut and were quickly adopted by Jewish bakers because these cookies are flourless and unleavened and therefore perfect during the Passover celebrations.


 Tonight, I finally faced my fears and attempted to make a batch. I've heard and seen horror stories because these babies are so hard to get right. You need patience, precision and planning which is really hard for me especially since I rarely measure, or follow a recipe to a tee. But, I went for it and I am so glad I did. There were a couple mishaps (like not being able to find ground almonds at the grocery store) but there were also some major successes (like my blender being able to pulverize 3 cups of  almonds without any problems). I methodically planned this endeavor and in the end the result was heavenly.

I have to give credit where credit is due, so thank you Eric Lanlard!!! I used his recipe for macarons from his cookbook Cake Boy. He is one of my favorites, and his recipes are always, always, always divine.

Here is a bit of a picture run through of my first macaron baking extravaganza. 

The inspiration...I've been dreaming of this image for days

Some much needed sifting of almonds and powdered sugar

Assembly of ingredients...It is actually a very simple line up

2/3 cup ground almonds, 1 cup powdered sugar, 1/2 cup superfine sugar, 3 egg whites and of course my Eric Lanlard spread

My very willing husband giving me a break from whipping the egg whites into stiff peaks

 Beautiful sheen!

Mixing in a little sunshine

Getting ready to bake these babies...the colored ones came out so much better and deformity free!

Baked and looking glorious

Filled with lemon curd, looking scrumptious and ready for tasting...(although a few tastes pre-filling took place)

All in all it was a success...they were delicious and crisp on the outside and chewy and almondy on the inside. The macarons I baked on the cookie sheet without the silipat turned out smoother on the bottom...so I will definitely do that differently next time. I also think I could have left them dry out a little longer to get some more of the air out. I have a ways to go before they will be like the mocha macarons from the Laduree Bakery, but I'm feeling a whole lot more confident about my baking skills.

I think these will be our holiday treat to share with neighbors this year (I've already started looking into peppermint cremes for the filling). 

Alas my macaron making fears were faced and I can finally say that I have made them. It was a happy, happy night indeed. 

Happy Macaroning!