But first, their origin story:
I came across something on the interwebs the other day that really held a lot of meaning for me. It said that french macarons are the diva of the cookie world.
Truer words were never written.
After years of making these little dudes in both an industrial kitchen and in my home, I thought I’d had it down to a science. But then we moved across the country. And for every batch of perfect little macaron shells, I would turn around and get uneven feet or hollow middles or a couple of cracked tops. I don’t know if its the oven or the air or entirely human error, but my macarons had been more hit or miss this past year.