So I'm not going to claim that these lemon-chocolate macarons (adapted from
Aran's recipe) were the biggest success on the planet. Long story short, the meringue mixture was initially too stiff, I mixed it more, and then it got too loose, and the macarons spread on me when I piped them. Result? Oblong, clumsy looking macarons.
However, the flavor and texture of the things was excellent, and I love the combination of lemon and chocolate. I will try these again and improve.
n.b., the chocolate filling was just lindt bittersweet chocolate mixed with heavy cream - i.e., ganache.
4 comments:
macarons are hard to get right the first time. it is definitely about technique and not a recipe. also the humidity in your ingredients, in your air, the type of eggs, how fine the almond flour is... it all makes a difference. but good first try!
This induced me to have a lemon macaron from Bouchon Bakery this weekend. But I guess it is not meant to be--I wasn't dazzled by it there and I didn't love the one I had in Paris, either.
Actually, the Bouchon Bakery goods I've had haven't blown me away. Nothing bad, but nothing that's seriously made me feel the love, either. The Patisserie Claude pain au chocolat is superior to theirs, for instance.
Sarah - That's funny, because the lemon macaron I had at Bouchon inspired this one. I think macaron are kind of a marginal dessert, though. They're not everyone's thing.
I haven't had patisserie claude, but I agree on the general point. La Bergamote is better than Bouchon from my perspective.
Patisserie Claude keeps threatening to close lately (I guess the Claude fellow is getting up there in years), so you should go try one before they do. It's the best one I've had in the city.
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