To me, making macarons is a very tedious and time consuming task. First, you have to painstakingly grind the almond. Then, sieve the almond meal, not once but twice. After that, is the macaronnage (folding-in) of the wet and dry ingredients. You got to be very precise, not too much mixing and not too little, as every little mistakes will affect these delicate cookies. Then piping the mixture in little circles and waiting for 2 hrs, for them to form a layer of skin . I will so totally pull out my hair if those tiny "pedi" didn't out or the macarons are out-of-shape.
While the macarons are "cooling down", you can start with the filling. A variety of buttercream, ganache, caramel and etc. Oh, did I tell you that I make my own caramel? Yes, I'll be right in-front of the stove for about an hour, busy stirring the caramel to prevent it from burning. If you are not attentive, you will get burnt caramel. Well, burnt caramel is a flavour of filling too.
blue: Earl Grey macaron with caramel fleur de sel
pink: Coffee macaron with passionfruit white chocolate ganache
While the macarons are "cooling down", you can start with the filling. A variety of buttercream, ganache, caramel and etc. Oh, did I tell you that I make my own caramel? Yes, I'll be right in-front of the stove for about an hour, busy stirring the caramel to prevent it from burning. If you are not attentive, you will get burnt caramel. Well, burnt caramel is a flavour of filling too.
