After tidying up my disaster zone of a kitchen this afternoon, I set out to give this three part blog series a definite conclusion.
In my last entry, I ended on a bit of a cliffhanger - a half conclusion if you will. But I wanted to have concrete evidence that it really was the almond flour that had the power to make or break my macarons. I had succeeded in the French method, but in order for me to prove that it was the almond flour that made all the difference, I needed to succeed at the Italian method, too.
The time had come to prove my theory, and I needed to pull of a successful batch of Italian method macarons. If I really did have faith in my skills and that it was simply the almond flour all along, then it should be a pinch. And you know what? I was right, this time.
I was armed with my Italian method macaron recipe, and I decided to use a little bit of a different approach with it - one that Chef Julien seems to pull off effortlessly in this YouTube video. Seriously - the dude was so chill and carefree throughout the whole twelve minutes. He threw those Italian method macarons together like they were nothing - like confidently and drunkenly making a grilled cheese at 3am. Not even a glimmer of doubt in his skill. Unlike many macaron videos you see on the internet, this one was very different.
These vanilla bean macarons will be filled with a combo of dark chocolate ganache and strawberry chocolate ganache - sound familiar? It's the Neapolitan ice cream of all our childhoods.
So what do I take away from this? Well. A little more confidence in my abilities, for one. Yes, a lot of footless and cracked macarons perished throughout the experience, but I got plenty more practice. And like anything, practice makes perfect - not to mention, patience and persistence. At several points throughout these fails, I did lose confidence in myself as a baker. Having finally succeeded (and over something as silly as an almond meal brand), I feel pretty damn good right now. Or is it the St. Paddy's Day beer? Maybe a bit of both.