I’m not gonna lie – for a long time, I have feared the macaron. Not eating it – I love the things with all my sugary little heart – the light airy meringue-based “cookie” outside, and luscious rich creamy filling…and the colors! How can you not love a dessert that’s pastel! But making it…making macarons was something I’d never thought I’d be able to do. Especially without anyone ever teaching me directly.
I highly recommend this book for its macaron facts, flavor suggestion combinations, and photos. However, I did not use the recipe. I decided to use the recipe in my text book from school instead (which had no macaron photos, but a very straightforward and easy-to-follow formula). Plus I’ve baked a ton of things from this book, so I knew it was reliable.
My kitchen was a complete mess. My mixer was dirty. My food processor was dirty. At least 4 bowls were dirty. My shirt was dirty. But, sometimes you have to get down and dirty to win the fight.
I had done it. I had successfully created macarons. Now, since this was my first time, they of course can only get better. I piped them too big for starters – and I think I’d cut the sugar a bit next time around. But, overall, this was a baking victory. The underdog had defeated her #1 rival. Bring on the Russian.