I am in misery, there ain’t nobody who can comfort me…

5 frustrating batches later and I’m finally starting to get the hang of making french-style macarons.  There’s a longer story to my ongoing fascination that I’ll share another time, but for now let’s just say that I’m enamored by the science behind these temperamental almond biscuits.  …And I might have an addiction problem with hazelnut-coffee buttercream.

I’m collecting my lessons learned and will share when I can reliably make “perfect” macarons.  So before that time in the distant future, I thought I’d first share a pic of this “milestone” where everything came together, albeit far from perfect.  Like an Obama oratory, these macarons appear great on the surface but are sadly hollow on the inside.  But at least I’ve narrowed down the number of my issues and have an idea on how to solve them (move somewhere with lower humidity).

For those interested in learning more about making macarons, I highly highly recommend the french macaron how-to guide from Not so Humble Pie.