Macaroons - heavenly jewels of goodnessI absolutely love french macaroons. I say "french" macaroons because most Americans think macaroons are those shredded coconut bundles - those are good as well, but not nearly as delicious as the french versions. I first discovered macaroons a few years ago, not in Paris (which I have yet to visit), but at Nomi Restaurant at the Chicago Park Hyatt. They were the creation of Sandro Gamba, former chef and Suzanne Imaz former pastry chef of Nomi. As the above images show, macaroons come in array of colors. Brown for chocolate, green for pistachio, pink for strawberry... Now I'm not sure what flavor blue is - I'm sure it's not blue raspberry. The french would never be so uncouth to do that. I know if I did try a blue macaroon, it wouldn't stain my tongue and mouth a neon blue. The chocolate version is the very best. As soon as you bite into a chocolate macaroon, the crisp meringue slowly melts in your mouth and then the soft gooey center with the intense chocolate flavor awakens all your senses and brings immediate joy. As most of my friends know, I'm a pretty decent baker, so I thought it would be more economical to try making these delights at home and have them more readily available instead of the pricier option of having to dine at Nomi to get my fix. My baking repertoire includes delicate chiffon cakes, three tier chocolate cakes with chocolate ganache filling, flan, pumpkin roll cakes, chocolate souffle cakes etc... so I thought I could add macaroons to the list. Just like my mom is known for her almond biscottis and raspberry log jam cookies and others are known for their salsas and jellies to give away as gifts, I was determined to be known for my homemade macaroons and delight friends and family with these scrumptious offerings. So, I started to research recipes and techniques. I have a fairly large cookbook library with a concentration of dessert books. I turned to the French masters: Francois Payard, Jacques Torres, and Pierre Herme, but in the end I chose the French Cookie Book's recipe for macaroons. The French Cookie Book is a bible of every type of french cookie you could think of and every version and variety thereafter. My friend Liz and I have always been successful with recipes from this cookbook, so I had high hopes. After my try of baking macaroons, I know why they are so pricey and why it's difficult to find a bakery that makes them - they are very labor intensive. First of all, it calls for a lot of equipment: newsprint paper, pastry bags and tubes, food processor, double boiler, sieve... The recipe has 10 steps - which sounds fairly easy, but when each step is a paragraph long, it gets pretty complicated fairly fast. For example, Step 7: Bake 1 sheet at a time. After 1 minute, at 450 F, reduce the temperature to 375, place an empty baking sheet underneath the sheet of cookies, and continue baking, using a wooden spatula to hold the oven door ajar, until the tops of the cookies are glossy and dry to the touch while the inside are still soft, about 8 to 10 minutes longer. Step 8: Lift the baking sheet of cookies off the empty baking sheet and take it to the sink. Pour cold water (about 1/2 cup per baking sheet) between the newsprint paper and the baking sheet (tilting the baking sheet so that the water runs over the entire surface and drains thoroughly into the sink) to steam the cookies off the paper. Then place the baking sheet on a wire rack and cool. Did you get all that?! And although I followed the 10 steps exactly as written, I was sad (and exhausted) that my macaroons were inedible. Instead of melt in your mouth meringue, I got a grainy texture, like sand had gotten into the batter. And instead of an intense chocolate gooey filling, I got a lumpy not so chocolaty center. So, I guess I won't be the master of macaroons and will have to dine at Nomi to get my delights or even better take a trip to Paris and find these heavenly treats at every patisserie around the corner.


























