Macarons are the new craze. Forget about cupcakes and cake pops, I want a macaron!!! I lived in LA and that’s where I heard about them first. Paulette’s Macarons in Beverly Hills introduced these sweet Parisian treats to California. Last year when I was residing in San Francisco, I discovered Miette, which is the cutest little cake and macaron shop in Hayes Valley. Closest thing I could get to a ‘lette’s macaron. Here in Sacramento, there is only one place that I would consider getting this delicious cookie, Ginger Elizabeth in downtown. Ginger Elizabeth is a chocolatier that also happens to sell macarons and a delicious salted caramel macaron ice cream sandwich. Anyway, these tiny little cookie sandwiches are quite expensive. Average price for one: $1.75.
So you can see why I would want to make them myself. When I was still living in San Francisco I attempted to bake a batch. I tried blanching sliced almonds and grinding them myself. I had no idea how much you had to process them. I also did not beat the egg whites enough so the dough/batter (whatever you wanna call it) was extremely runny. I tried baking them anyway, no bueno.
After that massive failure, I googled, googled and googled. I then found a recipe with great directions. I tried last week. Although it’s not the prettiest attempt, they at least tasted good and had decent texture. I’m pretty sure I know how to fix what I did wrong.
I am going to attempt another batch today, wish me luck. I’ll be posting pics later tonight.