Image by Lana Elizabeth.
When macaroons first become a ‘thing’ a few years ago, I told myself I’d never, *ever* have a go at baking them. I’d discovered them on David Lebovitz’ blog (one of the first blogs I ever fell in love with!), and balked when I read all about the debate between freshly ground vs. store-bought almond meal, the moment at which an egg white can be considered old enough to be turned into a macaroon, and the need to rest them for hours in order to achieve glossy tops and that illusive macaroon ‘foot’.
I guess I just kind of made a rule in my head that they were the type of thing that only actual ‘proper’ bakers should attempt, along with Genoese sponge, and filo pastry, and brandy snaps, and croissants. But watching contestants on the Great British Bake Off whip them up as a mere trifle-top accessory makes me think that perhaps they aren’t as devilishly hard to make as I’d thought.
So this week, I’m going to dip my toe into the delicate, rose-water scented world of macaroon baking for the first time. These raspberry and white chocolate ganache macaroons sound wonderful, and the recipe doesn’t seem *too* tricky. How beautiful do they look?
So, wish me luck! If any of you are macaroon aficionados, feel free to leave me a top tip in the comments below…or at least let me know where I can go to buy some lovely ones when mine inevitably explode.
Are you starting this week with a resolution or challenge of your own? :)
p.s. Macaroon, or macaron? I never know.