Ever since I had a bite of Laduree macarons a few years ago, I have been fascinated by them. The color, shape, flavors are just so scenic and tasty... I recently tried to make some to see how hard it is to achieve perfection. My friend Jen helped me as I am a novice baker and she is really good. I looked online for a recipe and decided on this one as it looked fairly simple and by a professional. The notes from the first trial are as follow:
1. It does not take very long to make these, so I can try many more batches.
2. The chocolate batter turned out very rich, which does not bother me at all but for common like, I can use less of the tasty Scharffen Berger chocolate.
3. Very little amount of dough is enough for the little macarons. I ended up with giant ones, which is not a problem in terms of consumption, but just to be traditional, I need to be careful.
4. The macaron itself was not moist enough. I might need a different almond or look into troubleshooting solutions online.
Here is a photo from the first trial (the last one...):