how to make macaron
French macarons are a small cookie with a big reputation. A reputation for being beautiful and delectable, and also a reputation for being incredibly temperamental and finicky to make. The first time I made them, and many times after that, I wasn’t sure what all the fear was for. They had always turned out fine. But then suddenly, they didn’t. Sometimes they worked out but sometimes not so much. I tried various techniques to troubleshoot these issues with varying success but overall, I was frustrated. I was ready to try something new. And suddenly, in absolute perfect timing, my copy of Bouchon Bakery by Thomas Keller arrived and it held the key to fixing my macaron frustrations.
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