I have tried and failed enough times to make decent macarons that I gave up for a few years. But after dragging at least two of my girlfriends to numerous shops in town to sample the available confections in Utah, it's become plain that either we must drive a long way to buy "imported from France" confections or I am going to have to 'woman-up' and make them myself.
A trip to the local restaurant supplies company and two days later, I am pretty pleased to announce that after ravaging the kitchen a few times we have some decent products to sample. The Meyer Lemon with cream cheese filling macarons above and the day before Rose Water macarons, below:
As I am in no way an expert, I will not bore you with recipe details. I used Tartelette as a guide for the firsts and the book I (heart) macarons for the seconds. Tartelette's worked better but that might be a fluke. The cookies taste as they should, have feet etc... now I need to improve my pipping technique. Looks like that must come with practice...
