Yeah, I’m stuck on macarons. I’m not particularly sure why, other than I am stubborn and love a good challenge. For every dozen successful batch I make, I still experience a batch where the cookies either explode or implode. And admittedly, for every failed batch, my eloquence will belt out a string of profanity in a fit of frustration. Classy—I know.
But let’s stay on point and ignore my poor coping skills.
The failures—that’s what keeps me coming back to these fickle things. How can something so seemingly easy like a recipe that at its base consists of 4 ingredients: egg whites & granulated sugar for the wet mixture and almond flour & confectioner sugar for the dry mixture, lead to so much discussion about how the ingredients should be prepped and handled? And as if that wasn’t enough, there’s also the need to master the folding of the wet and dry mixture. Uh yeah—how is it that with just a few turns of the wrist, or the absences of a few, a bowl-of-potential goodness results in sugary rounds of mockery?
Because there are nuances here, and like it or not, they matter. And these nuances are mastered with experience.
All that said, these cookies don’t deserve the fuss they’ve been given. Don’t believe the hype and you won’t sweat it—an imperfect batch of macarons is still a good tasting batch of macarons and one batch closer to being the right batch of macarons.
Now let’s do this. Hit the jump here for this macaron recipe from Better Homes and Garden. The funfetti finish is optional. You know me—I can’t leave well enough alone, I had to put my heavy-handed embellishing signature on it.
As always, if I can please ask you guys–if you are going to pin any of the images please do so from Delish Dish and not here, since the recipes reside over there. Thanks!