It's a plane...no, it's a star...no, it's a MIRACLE! After more than a year of failed attempts and discouraging oven battles, I have successfully baked a batch of french macarons. For some of you, this may seem trivial. But for those of you who know me well, it's a pretty big deal. Mostly because they've been first-hand witness to the near crazy I've become over perfecting these cookies. I'm not sure what has me so hooked about them. The variety of pastel colors, perhaps? Or the amount of patience required to bake them? Possibly, but not likely. It's probably all driven by my inner, wannabe member of the "Gossip Girl" clique and eat famous Laduree macarons delivered fresh from Paris to my New York estate. Yup, I'm pretty sure that's it. But, I digress.
After so many trials, I've been able to learn a thing or two about these tiny treats. Naturally, I'd love to share them with you all so you don't drive yourselves near crazy like I did. So instead of a flavored macaron recipe, these are just called "happy macarons" because I'm just so darn happy they finally turned out okay. Keep reading after the jump for my tips and tricks to making your own perfect batch of macarons!
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