Macaron Massacre

Do you ever get loopy when you're tired? Not cranky nor sleepy- kind of like being tipsy. Drunk tired. Things are a little funnier and imagery sparks. That's me right now. Dance practice starts at 9PM. I should leave by 11 but that never happens. The groove has kicked in, you're awake, and all warmed up. We go all out till 1130. Adrenaline pumping... and it doesn't come back down till about 2am. It's worth it.

The joy of being drunk tired is being more susceptible to your own imagination. Throw in some beautiful music, and it's like dumping gasoline all over the fire. Today's tracks:

Mateo- Get To Know Me (check out his new mixtape)
Apsci- Robosex (patience, let the beat drop)
Nicolay- Saturday Night
Panacea- Walk In the Park
Jodeci- Come & Talk To Me Remix (love yelling/singing in the shower)


Disclaimer: just because you have headphones on, engrossed in your own little world-- the rest of the world can still hear you. Especially when singing a song like "I Aint 2 Proud 2 Beg" by TLC. Nice and loud. On the metro. And some guy giggles when he hears you. *RED FACE*

That being said. Macarons.

As with the rhubarb, this seems to be a foodie trend. They're small cookies, the key ingredients being almond mead/flour and a meringue base. Buttercream, fruit jam, or ganache are used to hold it together. The trademark is the "feet" the macaron sits atop. There's a technique to making these lil devils and a million suggestions on how to make the perfect macaron. I've seen posts, but it didn't do it for me.

Until I saw Sparkles Kitchen and my eyes lit up. Her macarons are perfect and adorable. I had to know! Ordered a batch out of sheer curiosity. The black sesame macaron made me swoon. Thank you Karen for the inspiration. That's a very precious gift to give- even if you didn't mean to.

Round 1: BOMBED

I mean look at them. Really. What the fcuk is that? HOW did that HAPPEN? My God. Hang up the apron now. I'm so sorry Macaron, I don't blame the recipe- this was a human error.

Round 2: BOMBED

Switched it up and used David Lebovitz's recipe. He is my guy- can't go wrong here, right? Alas, sorrow and heart ache.

Round 3: SUCCESS

Wouldn't you know it... they came out just right! Maybe they needed a minute to settle? Either way... Soft and airy but with this oh so slight chewiness. You can't help but pop them in your mouth.

It's clear to see why people become obsessed with the macaron. It's a worthwhile challenge and craft to be mastered.

Note: Use whatever you want to hold them together. See David's recipe below for a simple ganache. I was sick of the kitchen and simply used nutella!


French Chocolate Macaron
by David Lebovitz

Makes about fifteen cookies

1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Once they have cooled, add a little nutella and seal together.