Just look at those gorgeous little things! I took those beautiful espresso flavoured macaron shells with a light dusting of cocoa and filled them with a 55% dark chocolate ganache. My newest flavour, and one worth adding to my upcoming macaron menu: Cafe Mocha. Oh yes - get in my mouth, sweet little bonbon.
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.
Julien wasn't gentle, and he certainly didn't make a fuss over all the little things. I approached my macarons with the same confidence, and just look at these beauties! Those feet! Those smooth tops! It really had been the almond meal this whole entire time. Now, what it was about the almond meal brands, I'm not quite sure. There didn't seem to be any different in fat or protein content, so perhaps it was a freshness or processing thing? Fellow food geeks: feel free to weigh in on your theories!
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.