Making Macarons

The night before we left town for Christmas, I became determined to attempt making macarons. I read up on strategies and compared recipes here and here. Q and I scoured the grocery store last-minute for almond flour (with no success, so I ground my own) and carefully selected ingredients like white chocolate & raspberry jam for fillings (along with pastry bags & tips, which I didn’t own).And by the time I actually got to the baking part – whipping egg whites into a glossy meringue, carefully folding, piping onto baking sheets, and waiting for the results from the oven – I realized I couldn’t wait to experiment again & make these more often. Even if half the batch turned out like little meringue volcanoes, they still taste delicious.

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