|Chocolate Macarons with cookie butter filling (gingerbread peanut butter essentially) and lemon macarons with lemon curd filling.|
Ever since my brother came home from Europe and introduced me to the concept of macarons, I have made it a personal mission to try and make good ones. I am just the kind of person that doesn't accept failure. In my quest to try to make decent ones, I have made them 6 times now. I have made one "perfect" batch, one aweful batch, two ok, and then today's. Today's were made a few hours apart, with the same ingredients (less some flavoring differences) and yet one came out pretty but hollow (fail) and the other came out not as pretty but less hollow. Ah macarons....they are a fickle mistress. (I don't really know what that means, but I know they are fickle, so I thought it went).
Eventually I will have one grand macaron post, but I am still working up the ambition, and the research. For now I will leave you with pictures of try's #5 and #6--Chocolate macaron with cookie butter filling (think gingerbread peanut butter) and lemon macarons with lemon curd filling. If anyone has any tips and tricks or flavor combos they would like to suggest, please feel free to leave them in the comments. I have made salted caramel macarons, peanut butter and jelly macarons, chocolate and coconut milk ganache, and chocolate ganache with black raspberry preserves.