Having learned to make them at Atelier des Chefs in Paris about ten years ago, I make macarons at least a couple of times a year. They are technically challenging, requiring numerous delicate processes and steps, and I have to admit that every time they come out well, I am thrilled beyond words for what in the end is a minor achievement (compared to say, solving global warming or peace in the Middle East). But there it is, there's something addictive about both making and eating these wondrous cookies.
Here is a plate of few my favorites, Lavender Orange Macarons with Orange Buttercream, from a recipe by the brilliant Aran Goyoaga and my tried and true Atelier method. They are currently sitting in the fridge for 24 hours getting ready for distribution and consumption tomorrow.
|Lavender Orange Macarons with Orange Buttercream|