Of all the food crazes of recent years, are macarons worth the hype? They are delicious bites of heaven. The crisp, rainbow-bright shell that cracks at the faintest bite, that soft, delicately chewy, nutty interior, to say nothing of the silky smooth ganache or butter cream which sandwiches the two halves together.
I don’t really enjoy baking, but the art of making a macaron had me intrigued. Louise Everett from The Gardener’s Kitchen held a macaron making class yesterday that I attended. Making them was not half as difficult as I thought it would be. It does need a fair amount of patience and precision, which is not the kind of cook I am normally. Practice makes perfect and I intend to persevere to get this macaron perfect.