Last Saturday I fell in love. I ate my first French Macaron. It was
chewy and creamy and i was instantly obsessed. I decided I was going to
learn to make these beautiful little confections and become known by my
family and friends as the master of French Macarons. Research was
step one. Everything I read said that the meringue portion was a hard
thing to get right and i thought, "pfft, how hard can it be?" Quite, as
it turns out. Being that i could only find 200g of almond powder and the
recipe called for 300g, i thought i'd just cut the recipe into 2/3.
Somewhere along the way, my math failed me. My math was fine though when
i calculated that i had to throw out 5.48$ worth of almond flour, 200g
of confectioners sugar and 3 egg whites. Sigh.