(Let the length of this post be a confirmation: making macarons is a sickness.)
Fire up the TARDIS, we’re going back in time!
I had asked my Uncle Mark what his wife’s favorite dessert was, and he said she liked crème brûlée. YUM! The only problem was that whatever I made needed to be donated to a hospice center, and crème brûlée isn’t the friendliest dessert for doing so. Some mental problem solving came up with the following: Strawberrry Macarons with Crème Brûlée Filling! Not only would they have my aunt’s favorite dessert in them, they’d be pink. Perfect!
Well, not so fast there, buddy. Up until that point, I had only made four batches of macarons in two sessions. They were quite good (I thought) for my first tries, but I had by no means mastered them. (I posted about the first attempts here!) But then I ran across Stella of BraveTart‘s method via Mardi of Eat, Travel, Write. Her no-fuss approach to macaron-making instantly appealed to me and gave me the confidence to be wild ‘n crazy. Bonus: her recipe included a strawberry variation! Macarons it was. Continue reading