The reason for making this lovely dessert was twofold; they will serve as a thank you present for the beautiful people who have been looking after my bonsai since December and will also be one of the dishes I am sharing with friends at a long overdue get together tomorrow.
I am not a huge chocolate fan myself (although I will clarify this unusual stance in a moment) so I would not have thought to make this flavour for myself. Give me a good salted caramel macaron any day or anything fruity (raspberry, lemon, strawberry...)
My dislike of chocolate desserts is a weird one. I adore chocolate but don't love it when it is served in other forms. Chocolate cake - bleugh. French pastries or churros dipped in chocolate - double bleugh. Death by chocolate desserts - kill me now. It is a heaviness issue that I have. If a chocolate dessert is paired with a fruity parfait or sauce I am good to go. I also quite like chocolate with something crunchy such as cannoli or lightened with lemon zest. Fussy I know. But it's OK because I am generally the maker of the dessert, so I can afford to be fussy!
I love making macarons but have generally opted to use the Italian meringue method. After cooking Stephanie's version, I am a convert! These were really easy to put together and came out beautifully smooth. The trick to the smoother mixture was to blitz the sugars and almond meal in the Thermomix which made them insanely easy to sift. Quite frankly, I can't believe I hadn't done that before.
I haven't actually eaten one yet (partly self control and partly because they are chocolate) but I am told they are fabulous by my little family who couldn't wait. I personally think they are better the next day (or even two days after being put together) and straight out of the fridge so I will relent and test one out tomorrow.
Stephanie's macarons for the win! x
Stephanie's macarons for the win! x
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