I am joining the growing number of people pre-occuppied with French Macarons. Now, I have seen them in pictures and on television, and have now attempted them three times. See below:
I have not been happy with any of these attempts, although the second picture (third attempt), was much more successful (next time I will pipe the filling onto the macaron. ) I used this recipe from 'my food geek' which I highly recommend as it uses Italian meringue which seems to give more lift to the macarons. The macarons I made were raspberry and white chocolate, and orange and chocolate.. However, living in Alice Springs, I am still not sure what they should taste like, ie. have I been successful.. I need to compare them with something other than an image... I need to know whether or not the macaron should be a bit chewy, or dry and crunchy... and how important is that gloss, not to mention colour.
Well... in a fortnight I am going to, not to Paris, but to Melbourne (for work), and I have set myself the task and seeking out, and buying, and tasting the best macaron that Melbourne can provide - and taking photos of course.