I was meandering around Paris this past October with one of my dearest friends, and I made sure to pick up a giant box of macarons while we were there. I ate some there (probably more than I should have) and oh, so carefully brought the rest back to Amsterdam to share with my boyfriend. Since then, I’ve been wanting to have a go at making them myself.
But then. The blogs. The horror stories. Book after book on the “best” way, the “true” way, the “authentic” way of creating the perfect macaron. I was intrigued by a post on Foodgawker from BraveTart called “Macaron Mythbusters”.
Motivated by the astute myth-busting and with a renewed sense of confidence, I decided to have a go. Cold egg whites, no resting once piped…and you know what, it worked!
Vanilla macarons with dark chocolate ganache
The shells had a smooth top, with the airy and chewy texture that makes a good macaron melt in your mouth. Not all the macarons came out with the lovely little feet, and they had little hats on top because I didn’t have the correct piping tip, but still, pretty good for a first try!
- A pretty plate of heaven
So BraveTart, you were right! Thanks for debunking the anxiety and fear that comes with making macarons. I’m excited to make more!
This Amsterdam Life 
They look fantastic! x
Congratulations!!! They are quite adorable, I’m so happy my post encouraged you to give it a go. They will just get easier from here, too. Cheers!
they look so good!
These look adorable! Well done, brilliant results. Thanks for your comment in my blog btw – look forward to seeing more of your macarons!