Before going to high school (years and years ago ;)), I didn’t know anything about macarons. Surprisingly, I do remember what went on in my mind the first time I saw them. At the time I did not know anything about their origin, taste, ingredients …
I thought a macaron was an overrated, kitschy “techno” cookie that only high society wannabe new age brats consumed. But they’d only do it inside public coffee shops, for it would make no sense if nobody saw them taking bites off a too orange (or pink or green) piece of pastry.
Looking back, I guess I was jealous. Even before I knew how wonderful these sweet delicate “cookies” can be. To be honest, I was a very low-budget high-school girl, working part-time most of the time. And paying rent for some lousy room that was usually too small, and moist. So it took me years before I actually got to trying my first macaron. When I finally did, I discovered heaven on Earth. It was so good, I thought I had been missing half of all the good life before that moment. After that, I changed my mind. I now love macarons. Talking about the French version, which is quite delicate to make.
Delicate preparation or not, I’m posting my very first try. I didn’t complicate much. Texture wise, they could turn out better, but taste wise, they are simply perfect.
And I plan to make more, and I will try making them look more like the real stuff. Plus, I will enjoy every single bite I did not take back high school. In privacy of my cozy home (still rented) and in company of my loved ones who can’t stop praising them.
Before you begin making macarons, here are some important notes for this delicate treat:
Prepare eggs 2 days in advance: Separate egg yolks from the whites. Store these in the fridge in two separate airtight containers. You can use the yolks for something else, because you’re not gonna need them this time. Take the whites out a few hours before making macarons; They need to get to the room temperature.
Apparently, how the macarons turn out, depends on just too many factors. Those can be controlled by who knows who or what. Could even be the moon. But there’s some advice you can find on the internet, so look around if interested. When I find out what works best with this recipe, I’ll update.
Good luck and enjoy this pistachio version! In the future, I intend making other flavors with ingredients even lower in carbs!
|Nutritional and medical disclaimer|
|Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.|