Why are these so difficult to make?!

SO there I was, walking around downtown Savannah on Broughton Street when I wandered into this great little store called, “The Paris Market.” I really loved looking at all the pretty soaps, smelling the lavender, and trying to immerse myself in all things Parisian, Downtown Savannah. One thing that really caught my eye was this book:

I thought no way could those beautiful, colorful confections be something chefs actually bake. They were just so perfect looking and pretty, they almost seem inedible. Like they should be a permanent decorative fixture on a French table at a dinner party. This book claimed they could actually teach the reader how to make these perfect little cookies. I had to have it. Needless to say I bought it.
Several hours days of grinding almond flour, whipping merengue, baking, re-baking, piping and smashing  and this was my best batch:
I suppose I should have posted this picture before I posted the cookies on the book. I guess they look ok to the untrained eye, but trust me folks, these are nowhere near what they should look like. That being said, I did receive many compliments on taste, which I count as a success! I am not finished with my foray into macaron making. I am merely taking a break and buying a few more bakeware items to assist in my quest to make a (near) perfect macaron.

2 Comments Add yours

  1. Did you use a convection oven?


  2. Hi Aubrey! No, I didn't. I used a regular oven and I didn't have those Silpats. I just used parchment paper. Have you made these before?!


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