Since I started this blog about eight months ago, I noticed most of the macaron recipes I've posted have been past successes. Ever since the pumpkin macarons I made for the Thanksgiving reunion--plus I didn't even think they were as noteworthy as some of previous ones I've made--my macaron skills seemingly went down the drain. Every single batch of macarons after that resulted in sticky, unsightly meringues.
A week ago my dad returned from a business trip with two boxes of French butter cookies and a bag of GIANT macarons he bought from an airport in Paris. The macarons were bigger than my palm (that and I guess my hand is smaller than the average), and of course I had to taste test each one :) me with my uncontrollable sweet tooth.
Chocolate, pistachio, and coffee. I've made all these flavors before, but eating macarons de France is something else. These macarons were airy yet dense, each bite delectably crisp and chewy. I couldn't pick a favorite. I can never pick a favorite when it comes to macarons. It's hard to rank one above another when the flavor profile of each macaron is so distinctly unique. Except for those occasional macarons that just taste like a mouthful of sugar :( but let's not go there.
Besides satisfying my sweet tooth, these giant macarons served as inspiration. It was about time to bring my macaron hiatus to a close, and maybe they'll turn out okay this time.
I was still hesitant. Considering Taiwan's ridiculous humidity, I had long thought my macaron baking days were over. There was no way the batter would set, especially since the inside of our house can get just as stuffy as the outside. But by some miracle, after months of failed macarons, I managed to whip up this batch of lavender macarons.
Lavender itself has a really strong flavor; use too much and your baked good might come out tasting overwhelming or even bitter, but these macarons were just right. I ground and sifted dried lavender buds into the macaron batter, giving each cookie a fresh, minty essence. With the rich lavender chocolate ganache sandwiched in between two nicely ruffled shells, the macarons were creamy with a light flowery aroma.
But what I was really happy about is how well the macaron shells turned out! It's been SO LONG since I've made successful macarons, and it honestly makes me feel really good :) like I've (re)conquered something! Not only were the macarons tinted with a nice lavender, but they also had the signature ruffled feet, smooth crisp outer shell, and full center.
I brought these to Mandarin class to share with my teacher and classmates again, and these did the trick too! Baking for people really is an indescribable feeling, and it only motivates me to bake even more. I plan to bake a treat for my classmates at least every week, and hopefully I'll stick through with it :)
