I’m obsessed with the idea of making perfect macarons, but at this point, they’re still always a gamble for me. For example, I spent much of today making macarons for a party.
Macarons really should not take that long to make , but I’m still getting the hang of it. It was a new recipe for me, using an Italian meringue instead of French. The Italian meringue requires boiling sugar and water together and then adding that to the egg whites, and I had to throw away my first attempt entirely when the sugar turned into caramel. I think I will stick to French meringue in the future.
Back in February, I hosted a bridal shower for my best friend Deirdre, who does not eat gluten. What she lacks in the ability to digest gluten, she makes up for with her excellent taste in friends and literature.
Within the past few months, my coworker has started display something like an obsession with macarons. She finally ordered some online, but didn’t particularly like the citrusy flavors.
So, when her birthday came around last week, it was pretty clear what special treat I needed to make for the occasion. There was just one problem. I’d never made macarons before.