Is it even possible to be drowned in macarons of your own making?
Especially in my household, where I have gone wild with macaron making, and churned out a factory load. Salted caramel anyone?
Of course, having not made them for a while, I had a few slip ups along the way. I based this on the Pierre Hermé recipe, which is wonderful, but I had to make a few adjustments based on what I had available. Instead of coffee extract I added a few drops of caramel flavouring to the macaron batter, and added some brown food colouring to prevent the macarons looking too garishly yellow.
Don’t get too ambitious about the caramel. I thought I would try and get it as dark as I could, but just ended up burning it. The second batch, made more cautiously, turned out much better.
I really wanted a few flowers to decorate these photos, one of the sad times when I wish I still had a garden. Instead I slipped out in the rain to the nearest park, and picked a few wild blooms to scatter. I think it makes quite a pretty, albeit short-lived effect.
I think I have to resign myself to the fact that my flat has a pretty crap oven. The heat just doesn’t distribute evenly enough. My macarons look pretty, and taste lovely, but are exceptionally delicate, and certainly can’t be transported anywhere. With a bit more temperature/time adjustment, oven tray manipulation, door acrobatics and perhaps simply a new oven I’ll figure a way around it. In the meantime, there are these to be eaten, and plenty too!