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My macaron love affair

There's no doubt about it, I am in love with these delicate, lovely yet complex French macarons. There are so many colours and flavours that indulge taste buds. They definitely make or break anyone who attempts to re-create this French dessert. Whether baking or purchasing these delicacies at a Patisserie, I always enjoy them. My ultimate Macaron dreams are to visit the Laduree, and Zumbo in Sydney (the latter scheduled next month). 

I've read many blogs and recipes along the Macaron way, and I'd have to say there are recurring themes, many disappointments more than successes. But to my fellow bakers and food lovers, do not despair. It does take practice; proof from a home cook/baker/experimenter. I'd love to do Patisserie one day, but for now I'd like to try many flavours such as choc mint, salted caramel, violet and berry, simple vanilla, mango, blood orange...yet the list goes on. The tant-pour-tant (TPT) is critical as the measurements of the ingredients. Then the 'macronage' consistency of the mixture pre-determines whether the Macarons will form 'happy' feet and take on that pillowy yet light consistency of the meringue. But let's not forget the filling. My favourite must be dark chocolate ganache! I have found that fruit filled macarons tend to be more softer and need to be consumed more quickly (but I doubt there'd be many left). 

Many have said that the flavour of the Macarons best develop at least 24 hours after they are made and refrigerated - I honestly agree with this statement. I myself have also found that resting the batter after the rounds are piped, increases the success of feet formation. I guess there are many secrets I have to learn along the Macaron way, and I must say I'm having fun no matter the outcome.