Chocolate Hazelnut Macarons

Can I share a secret with you? These didn’t turn out quite as I had wanted them to be. Most cracked, and some burned. Some were far too crunchy. But some were not cracked, some did not burn, and some had just the perfect texture (in my opinion) of being airy and light in the center (with the slightest hint of chew) with a crisp outer shell.

These macarons were from the first experiment of my many experiments to come with making macarons. And this less than successful first venture has only made me even more determined to get the perfect recipe down. So just as a warning to my taste-testers out there, get ready for a deluge of macarons, because they’ll be coming your way steadily and soon. In addition to producing (hopefully) many delightful treats, this series of experimentation with macarons will be good for building up technique as well. Because the key to making these macarons is really the technique.

In addition to experimenting in the kitchen, I’ll be doing some secondary research. And if I run across any helpful tidbits of information, I’ll make sure to send them your way via this blog. So stay posted. I’m determined to come back with a success story sometime!