Friday, May 21, 2010
Since we started making les macarons, they have been popping up everywhere. Pastry shops all over Philadelphia have been featuring them, the Metro ran an article about how to make them and we even found them at Whole Foods the other day. Are they the new cup cake? Well, these take a little more panache.
Here's how we did it:
We used a colorful and inspiring book.
There are many steps to making macarons, simple in theory but very specific in practice.
For three weeks, we followed the recipe in the book, but the macarons never came out as perfect as we would have liked them.
After doing research (like youtube videos in French that we only half-understood) and after many tries and a tasty, if not horribly ugly, glob of almond "cake", we succeeded.
They taste just as good as they look...