(Matcha Macarons with White Chocolate-Passion Fruit Ganache and Blackberry Swiss Buttercream)
For years, I’ve been absolutely mad about French macarons. Something about biting into one of those delicate little round disks with their frilly “feet” and crispy outer shells yielding to soft, almost chewy, centers beneath and filled with luscious, creamy fillings, could literally make me swoon with delight. When I was in Paris, I ate them by the dozen! However, after baking eleven batches ( yes, eleven) of them using three different recipes over the past 5 days, I think I must be just plain mad!
Oh, the trials and tribulations I endured trying to make these macarons! I used curse words that I didn’t even know I knew – some even in French! The whole ordeal started out simply enough. The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. When I first learned of the challenge, I was both excited and terrified at the same time. I had often wanted to try my hand at making macarons, but had always held back. From reading many of my favorite blogs like Helen’s and Jen’s, I knew that macarons are among the divas of French pastries – temperamental and exacting. Successful macarons require undivided attention and a certain finesse. They are finicky and unforgiving. One careless slip of the wrist and it’s all over! But yet, I couldn’t help but be intrigued. Prepared properly, macarons are sweet little packages of perfection. If I could pull it off, the rewards would be great! read more >>