I just can't get enough of making these little almond cookies! Ever since learning how to make them 5 years ago, I have set myself a goal of making the "perfect" batch of macarons..
My first batch of macarons were chewy and slightly soggy - didn't understand why they turned out the way they were at that time. They were still edible of course, so I finished them off with a simple dark chocolate ganache.
Nevertheless they were not the the "ideal" macarons that I have imagined them to turn out. Instead of beating myself up about it (well, I did for a few hours maybe), I was fired up and sure as hell told myself that I have to get them "perfect".. eventually!
I searched the net for recipes, fixes and discussions about these little monsters. Tested recipes on and off the net. Tried and failed several times with some hits and misses along the way. It's a love-hate relation with these little cookies, I told myself. You can't really tell whether they will turn out good until you have finished baking them and they are out of the oven.
My break through came when I finally made my first "good" batch of macarons during my time at work in London. Ohh.. it was the best feeling when you see these little guys have a smooth top with just enough pied all around, and the inside is light and fluffy like marshmallows.
It's a great feeling to be able to overcome an obstacle, and it is an even greater feeling when you can bite that obstacle and taste the sweet feeling of accomplishment! (Hmm.. minus the sugar and calories of course!)