Macarons

Little did Catherine de’ Medici know that the “maccherone” she brought to France when she married Henry II in the 16^th century from her childhood home of Florence, Italy would become the country’s most iconic delicacy.  Venetian monasteries had been making this humble sweet since the 8^th century.  Today, macarons even have a holiday dedicated to their enjoyment – March 20^th!   

This was my very first attempt at making these delightfully refined cookies, and I must say, they were a stern test of my patience…but entirely worth the effort!  This recipe was tremendously helpful, and provided many helpful tips for the aspiring baker.  Making the meringue was my favorite part!  According to my recipe, the perfect macaron is crisp on the outside and chewy on the inside, must have what is called “feet,” and must bear an effortlessly smooth top.  While the texture of my macrons’ met the criteria, and their tops were for the most part smooth, “feet” did not grow during baking!  This puzzles me, and I do believe I need more practice if I am to reach perfection.  Howbeit, I am pleased with their marvelous taste! 

As it has been quite rainy and unusually foggy in my corner of the world, a cheery something was essential!  Peachy pink macarons and tea did just the trick!  If you, too, require midwinter cheer, macarons are my recommendation! 

My tiny guest… 😉

I bid you adieu, 

Amelia Clementine