This one asked for a closeup :):):)
Macaron means elegance, it means love and it feels like ‘a walk in the clouds’ with each and every bite you take. It is also a little spoilt, it needs a lot of TLC…
After a couple of unsuccessful trials years ago, I decided to enjoy these gorgeous confections made by the best in the business. That was until the world renowned blogger Cenk Sönmezsoy published his first book Cafe Fernando. As a follower of his blog for many years I’d tried several of his recipes and knew that I could trust him %100 for great results. The first recipe I wanted to try from the book was the ‘Mont Blanc’ so I made the main component of the dessert ‘the chestnut puree’, all I needed was some fresh whipped cream to serve. But I decided to save it for the New Years Eve meal then forgot that it was hiding in the freezer, it was destined to be a macaron:):)
I read and reread the recipe countless times, followed it word by word and the result was so good I wanted to cry:):) I mean at least two trays out of three were, as with the last one the macarons didn’t have any feet and were a bit overcooked but who cares “I did it”. And every time after that the results were consistent if not better, just to pinpoint the importance of a good recipe explained well. I’m still not very confident when making them but working on it.
As I said before I recreated Cafe Fernando’s recipe without even changing a comma so for that reason I don’t feel right about sharing it here but I leave you with a few photos of my pretty macarons:):)