Bouchon is one of the top bakeries in the country (if not THE top bakery). Who better to learn from? I've come to the conclusion that Mr. Keller's bakers are actually an ancient coven of witches and sorcerers. That is the only way I can explain the nearly three inch wide macarons that they make. It HAS to be witchcraft!
As a baker (I'm good...but not a pro), I don't mess up very many recipes. Macarons are the only recipe that I have failed three times on. The previous record is two. On my fourth attempt, which was yesterday, I finally had success. They aren't perfect, but they were good enough for me to say I got it. Plenty of tweaking to do yet, but I'm getting there now.
I hadn't planned on tackling macarons just yet. Back in September, I visited some friends in Oakland and a few of us took the drive up to Yountville so that I could make my pilgrimage. After having what is simply the best tasty treats I've ever had in my life, I was determined to give the infamous macaron a try.
I'm not giving away all of the recipe...nor all of the process. That cookbook has a copyright, after all.
|This is the first pan of cookies. I just about got these ones perfect. I downsized closer to the traditional 1 inch size. One day, when I become a sorcerer, I'll learn how to make the giant ones that they make at Bouchon.|
|An assembled vanilla macaron with French buttercream in the middle.|
For the other home bakers out there...if you enjoy French bakery, the Bouchon book is great. There's a lot more than just recipes in there. It's basically a technical manual for the kitchen. Even better than that, if you find yourself in that part of California, take the drive, it's worth it. Just walking up to the bakery will make you hungry; the smell drifts quite a way down the street.