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| My first attempt at making macarons! Dulce de leche, straight from Argentina, sealed the deal, yum yum! |
But, I had always heard that French macarons were finicky and difficult to make. Judging by this looooong blog post, it is. Enter Ann Reardon and her helpful video. I'm a visual person, so it was great to see all the photos and video of her maracarons, both good and bad.
This is the recipe we used. A lot of people recommend using the weight measurements, but we used the volume ones (cups), and they turned out fine. The ground almonds we used were quite coarse, which is why we ended up with the grains in our macarons. I liked the added texture, and then sandwiching the dulce de leche made them delectable!
We also made coconut (American) macaroons. I had no idea how easy they are to make!! We used this recipe, because we wanted a gluten-free recipe, and it doesn't have flour, which is an ingredient in a lot of other ones.
We did a lot of tasting during the baking...and now I have a sugar headache.
What did Kiyomi do in the meanwhile? She tried out her new (used) jumparoo!
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