Finally I've mastered the art of chocolate French macaroons, the trickiest of all macaroon flavors. And I know because even David Lebovitz couldn't get it a 100% right. Boy do I feel a sense of achievement. With the French meringue method too! I mean sure a lotta folks have it down by now. See here, here and here. But 1000s have gotten into Harvard, and I'd still feel pretty freaking AWESOME if I did.
Filled with vanilla buttercream instead of ganache because my gf thinks that's too richI bumped into my Freshmen year Physics lab partner today. After 8 whole years of not being in contact, we randomly meet in the city of SF. It's surreal.
Especially how he reminded me of my first B in college.
The same one that made me cry.
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5 comments:
I just adore your macarons! They're perfect!
Nice blog btw
I can't believe you cried over a B! What's wrong with you? ;)
a sense of achievement over a chocolate macaron?? %#(%#@%)*#@)% GET A LIFE CHONG =)
sabrina: thanks! these actually need a lil more work.. but i'm determined to make them better
dan: first Bs are tough ok? :)
angry chinaman (aka TAN): when was the last time u 1. baked macaroons? 2. baked chocolate macaroons? 3. felt a sense of achievement?
there u go :P
Your chocolate macarons look fabulous! They are pretty tricky and I notice the batter gets pretty stiff and mine ends up with little feet - I need to remember it does not need as much nuts as other macaroon flavors because of the addition of cocoa powder. I also find the type or even brand of cocoa powder affects everything about it from the feet to the flavor.
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