I know, I know..macarons again? Aren't I sick of them yet? I emphatically say, "mais non, pas du tout!" It's been about four months since I started getting serious about making macarons and I can honestly say I never tire of them. Their unpredictability keeps me coming back for more abuse..and triumph!
My sister asked me to make some macarons for a party she's going to and I was more than willing to oblige. The flavors above are raspberry, chocolate & salted peanut butter and finally chocolate & bittersweet chocolate. I can happily report that I've made some strides in my quest for the ultimate chocolate macaron. I'd say I'm about 90% there - got the feet and the flavor, but the tops are still a work in progress. For some reason they are still coming out thin and sometimes wrinkly unlike the regular macs that have thicker shells. It's the chemical reaction of adding chocolate to the equation that's causing me such troubles and unfortunately I'm not Mr. Wizard so I don't know how to compensate. The research continues...
Here are the recipes I used:
Raspberry: Used Tartelette's basic macaron recipe and flavored swiss meringue buttercream with raspberry puree
Chocolate and Salted Peanut Butter: Tartelette's chocolate macarons with Cannelle et Vanille's fillingChocolate and Bittersweet Chocolate Ganache: Cannelle et Vanille's chocolate macaron with ganache filling