Yes, I've jumped on the bandwagon. Macarons. They seem to be the new baking "thing."
I like this fad much better than the whole cupcake dealio from a while back. Macarons [not to be confused with macaroons] are a French, meringue-based sweet of some sort of filling sandwiched in between two airy, crunchy "cookies," made out of almond flour, egg whites, and sugar.
Got together with my good buddy, Tommy, to make these. He and Angie came by the apartment last night because Noosh and I hadn't seem them in a while. Tommy and I had been planning a bake-date for a while now, and finally settled on macarons.
Plus, being the pro bakers that we are, we have to maintain our street cred and keep up with trends. Word.
The recipe we used actually comes from make and bake, and is incidentally the Daring Baker's challenge recipe for this month [which I myself am not a part of yet, but hope to be soon!].
These actually tasted much better than I expected they would. I'm really iffy about meringue, because I feel like all I'm doing is eating fluffed up sugar. Which is not far from the truth, but also because purchasing supermarket meringue can just be one of the worst on-the-spot decisions you could make in a grocery store. But I think it's the pumpkin filling that is the star here; super creamy, not too sweet, and my first taste of pumpkin this Fall. Delicious.
Also delightful to serve because everyone loves how cute they are.
I'd say it was a total success. Excellent job, Tommy. We are definitely well on our way to pro status.
[I mean, I can always dream.]