But none of my fears have been more irrational, more ridiculous and more worthy of conquering than my fear of making macarons.
I know. It's terrifying - the thought of making those perfect little pastries. What if they don't rise, what if they aren't light and airy, what if the ends don't crust up and give the wafers their distinct character?! There is so much room for failure.
But today, I tell you, there isn't! It's so much easier than it seems, and you TOO can conquer your fear of making macarons (as far as google tells me, there isn't a word for this condition yet, but do not worry, you are not alone)!
That's right my friends. Today, I liberate you from the emptiness you feel when you think of Paris, the envy you feel when you pass by your local patisserie (or four.. macarons are so trendy right now!) and look inside to see the delightful pastry perfectly executed inside.
Okay, so maybe your suffering doesn't exactly mirror mine..... but who cares! It's time to talk about cookies!
photo credit: urbanspoon.com
I first encountered the macaron in Paris. In a shop window, I distinctly remember walking by with my group of girls, and longingly gazing back at the filled wafer cookie. What was it? Why were there so many colors? How did they all look SO perfect? I will one day return to Paris and reunite with the birthplace of the cookie I have since learned so much about.
I often wondered about the macaron, as I later found out was the name for the elegant wafer filled with ganache, jam or curd. I needed to know more. Why didn't I just go inside?! Only a couple of years later, I began to notice macarons everywhere I went. Small gourmet food shops, pastry shops, literally everywhere. Well not, everywhere. Not to be confused with the American coconut macaroon, these are reserved for high end bakeries - for now. There is something special about the macaron, and an unlimited number of flavors and fillings to experiment with as I've learned.
Over Thanksgiving, I got to talking to Chris' mother, and she mentioned that she was going to make some for the very first time. I shuddered.
MAKE THEM?! FIRST TIME!? BUT........
This was it. No more buts.
"I'll make them with you!" I exclaimed. "I'm just..... intimidated.." I explained sheepishly.
She nodded, and together we cried and hugged. She understood! Okay, that last part didn't happen, but she did understand. And we agreed to make them.
We settled on a classic almond cookie filled with dark chocolate ganache. The flavor was fantastic! While they did not come out as "perfect" as I had seen in stores, they were delicious, and the experience was a breakthrough! We had a starting point, and we discussed our mistakes, learning where we had room to grow. I've since made macarons three times, even as gifts for coworkers (mini almond macarons with strawberry ganache filling). I have even taught another friend how to make them for the first time (vanilla buttercream). Things have really turned around.
Check that out! Happy Holiday's at the office!
For Christmas, I gave Chris' mother a backordered magazine with a spread about macarons. I book marked the page and thanked her for the experience, promising to master the art with her. Sweet, I know. However, I don't think I could have better expressed my gratitude to her for pushing me to conquer this baking hang up.
I'm not printing the recipe we used yet because I'm continuing to master and tweak the art, but my own recipes will follow. Until then, feast your eyes, and go try to make macarons! Lay that deliciously light and crisp foundation, and together we will fill it with ganache! With that, I leave you with today's lesson - in the wise words of former Nike marketing executives: Just do it.
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