Leslie and I went through a serious macaron obsession in the early 2010’s (is that what you call that decade?). I mean – a SERIOUS obsession. I’ve had them from just about everywhere in LA, several places in New York, and even hot off a plane from Ladurée …
I took an intermediate macaron class as a follow-up to the intro class I took Thanksgiving weekend. In the class, we made three different types of macarons and fillings: pistachio with a lemon curd filling, hazelnut with a chocolate ganache filling and candied crushed hazelnuts, …
I’m a Macaronaholic. Part of why I love these cookies so much is because I respect the fact that it’s really easy to make bad ones. Different factors come in to play when making these chewy little clouds of heaven – humidity, room temperature, sifting, …