Lest you believe that Louise and I are perfect macaron chefs after reading my last post, I thought it would be fun to dispel you of that belief.
And so I present to you: Operation Macaron – Bloopers edition!
You may have believed that we only made macarons of perfection, like the ones I showed you like this:
But we had a few trials and tribulations along the way.
Imagine if you will, a perfectly organized kitchen with all of the ingredients measured precisely and laid out in a mise en place.
Yup, we’re not like that. We scribble things on envelopes:
And are fairly approximate with our weighing. Which is to say, have faith, enjoy yourself, and don’t sweat the small stuff. It will all work out.
And in terms of technique, Louise’s beautifully piped macarons (she’s a piping goddess!) looked like this:
And mine were a little wonkier… (I think I might need a little practice):
We also thought we were clever enough to create our own recipe using pure coconut sap — Coconut & Salted Caramel Macarons:
While it blended ok…
…and piped ok…
… alas, they baked up flat with cracked shells!
That being said, we sandwiched them with the caramel sauce from my Dark Chocolate Caramel Truffles, sprinkled them with fleur de sel, and they were truly truly outrageous. Just deliciously decadent!
And a wee bit flatter than our Lavender Macarons with White Chocolate & Lemon Ganache.
So the moral of the story? Enjoy what you bake, even if it’s not perfect. It may be extra delicious, even if it’s not extra pretty! And isn’t that what it’s all about?