Well, as I mentioned a couple days ago, I took an awesome class at the Cambridge School of Culinary Arts taught by Master Pastry Chef Delphine Gomes. Macarons are clearly the hot new (well, not as new now…) thing, and I love them, but I just can’t afford to keep up the habit with the prices shops charge for them. Besides, it’s much more fun and rewarding to make your own!
The problem was that the first recipe I tried was a little more complex and I probably should have read up a little more ahead of time to really figure out what I was doing. I guess I thought since I could handle meringues, macarons wouldn’t be too much harder. I was wrong. Macarons are notoriously finicky, are fragile, and crack easily. My first attempt, did not go so well…. Continue reading