If you've never tried French macarons (macaroons), you really should. Imagine an Oreo sandwich, except instead of the cookies you have something that's delicately crisp on the outside, and moist and chewy on the inside, with the delicate flavor of almonds, and instead of the white "creme" filling, you have a chocolatey ganache, a rich buttercream, or even a jam. They almost melt in your mouth, and if you've ever seen them in bakeries or shops, you'll know the pleasure of eating one comes at a steep price: $1.50-$2.00 apiece here in San Francisco.
Fortunately, making your own macarons is actually not impossible, and you can do it for a much lower cost than buying them at boutique shops. And, believe it or not, it can be fun!
The technique I've laid out in the video above is almost foolproof. I've made them using this method (the sucre cuit, or Italian meringue, method) 5 times now, and they've always turned out great. The devil is in the details, so be sure to follow the directions as I've laid them out in the video, and if you prefer written instructions instead, with pictures, have a gander at my Hub on How to Make French Macaroons.
Macaron Troubleshooting: Some of the usual pitfalls that I think this method does a great job of avoiding are macaron shells that:
don't have "feet" (the ruffly bottoms)
stick to the baking sheet
are not smooth and round on the top
crack and "erupt"
are hollow-looking inside
are dried-out and crunchy
This method really does avoid all of these. Follow the directions carefully—don't make any substitutions—and see if they don't work out for you!
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