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.
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| Meringue is the key. Beat the hell out of those eggs. And when the recipe says to get your sugar water to 248 degrees...in MEANS 248 degrees! Gotta hit that number. That spoon is standing up all on its own, that meringue is about as stiff as I think I can make it. It's also super rich. You won't use all of it either. Actually, you'll make 3-4 times the amount that you need for the cookies. |
