I started being obsessed with Macarons the day I moved to New Zealand. I visited every single bakery in Auckland as well as so-called "French Patisseries": Macarons are not available here. I realised I had to make them myself if I wanted to savour their heavenly taste and texture again.
I have been woking hard on these, let me tell you. That's why I'm so proud and so eagerly speaking about them. My macaron recipe is the result of years of (unsuccessful) experiments: Endless series of burnt, dry, flat macarons almost got me discouraged. Click here to see what happens when you use the recipe from "Je Sais Cuisiner", Larousse. (photo cortesy of Armando).
I have done a lot of thinking, learnt from my mistakes and one day, I came up
with an ok mix, a bit too dry and sweet maybe, but I was on the way.
The ones above are the result of this "ok mix". I added a hint of industrial strawberry flavour. It gave the macarons a very subtle rubbish bin kind of flavour, I won't use any again.
From here, I'm going to adjust the cooking time and reduce the sugar content and see what is going to happen. A few years back, no recipe was available on the net. Now, various versions seem to be florishing in every single food blog I come accross.