Macarons

I’ve done several kinds of macarons, which I’ll be consolidating into this one page. Originally, I was interested by the Dungeons & Dragons Podcast The Adventure Zone, and specifically, the wizard Taako. Part of his backstory is that he used to run a cooking show, and at several points in the podcast, he’s either made, or been eating macarons. After about 40 episodes, I was curious enough to actually look up how to make them, and was fairly delighted to see how versatile they can be.

The first time I made them I had issues with keeping the size consistent, which led to some of the larger shells ending up hollow. It was an easy enough fix, though; I began using my wedding ring to trace rings on the opposite side of the parchment paper, so I had a guideline.

These are filled with chocolate ganache, though I dyed half the shell batter to make Pokeball macarons. They came out nicely, and were quickly devoured, though in the future I think I would add a candy button to the front to make the representation a bit more accurate.

These were my lemon curd macarons. I’ll admit, I simply bought the curd, rather than making it. The sprinkles, however, were from the large containers I had collecting dust in the pantry. I’d seen plenty of macarons that’d been dyed, and while they were beautiful, I was curious as to how the batter would take to various sprinkles. When added to the top prior to baking, they came out as I’d hoped, and added a nice crunch to the treat.

These…were a chore.

A friend had given me a hand one day, and, remembering him talking about how much he loved pistachio macarons, set about making him a thank-you gift. The first batch didn’t have as strong a pistachio flavor as I’d hoped, so I ended up eating them myself, and making the macarons in the photos above. For the second batch, I figured I’d use pistachio flour, rather than almond flour with pistachio buttercream filling.

Unfortunately, there was no pistachio flour in the city I live in, so I decided “Hey, how hard would it be to just make it from scratch?” Skip forward about an hour and a half after painstakingly food-processing it in bursts so the oil wouldn’t turn it to mush, then sifting it onto a sheet, and baking it, only to have just enough for what I wanted, despite buying nearly a pound of pistachios.

Thankfully they came out better the second time. A fun, unintentional piece of the baking was that I didn’t have any clean, plain, medium-sized tips to add the pistachio buttercream, so I ended up with one that had some ridges to it. In the end, it ended up giving the filling a nice flair, as opposed to the usual smoothness.

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