I made another batch of tartlette's macarons today.
I used Trader Joe's almond meal as a shortcut from hauling down the Cuisinart from the shelf. The TJ's meal is made with the husk (brown part?) of the almond still intact. They definitely have a rustic appearance. The batter reminded me of dijon mustard. The final cookie was delicious, but they lack the grace and finesse of a Parisian mac.
These came out far superior to the pistachio cookies I made the other day. Those, I know now, were overbeaten and had hollow-ish shells.
I'm also in love with the ganache filling. I'm not a huge chocolate fan, especially bittersweet, but I used Callebaut, and it shows in the final tasting.
Piped. (I hate my butcher block counters. Hate.)
More lovely feet.
Rustic macarons with Callebaut ganache
Boxed and ready for the fridge for "maturing."
Rustic mac at sunset.
these are BEAUTIFUL!!! i'm going to try my hand on Friday or Saturday!!!
Posted by: jen | March 11, 2010 at 06:11 PM
yeah! good for you. bring me some. xxx
Posted by: susan | March 14, 2010 at 08:59 AM
These are PERFECTION!
Posted by: Fuji Mama | March 15, 2010 at 04:22 PM
Beautiful! Love the rustic look.
Posted by: Seattle Bon Vivant | March 15, 2010 at 04:48 PM
Your macarons look great! There is going to be an army of macaron bakers that will need to be reckoned with soon! Vive le Macaron!
Posted by: robyn | March 15, 2010 at 04:48 PM
YUM! They look so delicious! Can I crawl through the screen and take one home?
Posted by: s'mee | March 16, 2010 at 11:28 AM