Yes, I'm still alive. No, I haven't forgotten about my blog and now that I finally have my beautiful new kitchen, I am baking more and definitely updating more. I also started a new baking class at school "Advanced Patisserie Techniques" aka fancy plated desserts and candy making. Exciting, but also intimidating.
For my one of my final desserts in my last class (last week), we had to once again make the dreaded french macaron. One misstep or extra fold and these stubborn little cookies will crack, break, and just not achieve their coveted "feet". These are the most finicky cookies you will ever come across and you will cry as you make them over and over and not understand why they didn't turn out "just right". Until now that is, because I finally found a recipe that I absolutely love love love. I thought my recipe from school was good, but when the success rate only turns out to be 70%, it becomes frustrating.
My favorite macarons are Francois Payard's and I was beyond ecstatic when I found his recipe on food & wine's website. This recipe has the same ingredients as a typical macaron, just made with a different technique which I believe guarantees success. I filled these little cuties with the most delicious chocolate-coffee french buttercream. Pure decadence.
