These turned out perfectly. As in, I had not a single issue. Being that these are macarons we are talking about, I say this with much pleasure and pride. The first time I made macarons was about year ago and I tried David Lebovitz's safe, trusted and true French chocolate macarons. I thought those turned out well. Ohh boy, was I wrong. They were good, but not compared to these beauties.
As I mentioned in my previous post, it is very important to weigh all of your ingredients when making macarons as the wet to dry ingredient ratio must be perfectly balanced or things could start going tragically awry, i.e. causing the batter to be the incorrect consistency. Even once you have the right proportions of ingredients, you need to treat them like your favorite child (not like people have them or anything…). Don't over-beat the egg whites as it could cause the macarons to be all sorts of lumpy, lopsided and misshapen. But there is a fine line you see because if you don't beat the egg whites enough, the macarons will fail to thrive and there is a good chance you won't get the prized feet. I am in no way shape or form a master of the macaron, so I recommend you head over to Not So Humble Pie if you have more questions.
I took this picture a few days after I filled the shells because I'm a bad person. If not a bad person, at least a cookie neglector. I'm surprised it's not an offense punishable by food blogger law, or if it is and I just don't know it yet, please go easy on me! I swear, I just got side tracked and I was packing for a trip down to Eugene!
You probably noticed, and if you didn't please make an eye doctors appointment, but the shells are bright purple. No, there is not that much lavender in them… I just got a little happy with my super fancy, super concentrated food dye. I was a big girl and bought something other than the squirt bottles you can find at the local Safeway. Who knew that you only need to use a little bit to achieve the same result as using half a bottle of the supermarket stuff? Apparently not me…
Now that you're well informed that these are not in fact mutant macarons, they are in my opinion only one notch below Laudree's and 5 notches above the ordinary. The floral lavender is an unexpected delight to the tongue with the sharp contrast of the extra dark chocolate mellowing everything out. I would like to note that the chocolate I bought was a smidgen too dark, so I added a little honey to the ganache as I was whipping it up. Not only do honey and lavender pair wonderfully together, but it made the dark chocolate a little less harsh.
Next time I make these, I might try a lemon curd filling, lemon, fig, olive oil or vanilla bean filling….hmmmm, suggestions?