THE ART OF THE MACARON

 

What is a macaron?

 

Two crunchy almond meringues that get sandwiched together with either a flavored buttercream or flavored ganache (chocolate filling).  There are a few key components to the perfect macaron- the first is the feet.  These are the little ridges formed when baking and allow for air into the shell so there is a bit of hollowness that creates a crunch.  The next is the amount of filling.  Ideally a macaron has equal amounts of shell, filling, shell.  And the final component is its resting time.  A macaron tastes best 2-3 days after it has been assembled.  This not only heightens the flavor but also makes sure the texture is exactly right- a bit of crunch with the creaminess of the filling.