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.