ericamulherin
Macarons from La Duree. Photo from WSJ
I am in a super-busy phase of late (Doing what? I dont’ know!) so here is just a quick little update. Jeffery get’s the Wall Street Journal and handed me yesterday’s edition as there is an article about macarons. It’s pretty interesting. I had a feeling macarons may be the new cupcakes. It also mentions the book. I don’t know when I am going to get around to making another batch – soon I hope!
Macarons with a not very smooth strawberry buttercream.
Or…How I Make Macarons – and I pretty much don’t know what I am doing. I think the most important thing I learned was to keep trying if they don’t turn out. Each time you attempt these and fail, you learn something. Try a different recipe. Don’t skip steps. Keep trying and you will get it.
This recipe for macarons is based on Fanny aka Foodbeam’s recipe for Macarons à la rose de Pierre Hermé and techniques used in the book I ♥ Macarons by Hisako Ogita. It uses an Italian meringue which, according to Hisako Ogita (and others) makes the macarons hold up better.
Ready? Here we go!
