Originally Posted by GreenFrog
I'm sure there are better options in the city, but they're the golden standard.
I'd love to learn how to make macarons. To your point, impressive as shit. Instant panty dropper.
All I know is they're finicky as hell. Gotta take into account humidity etc. I also don't know if the regular run-of-the-mill oven would do the job.
there is a little experimenting you must do with the almond powder, sugar, egg yolks and cocoa (if that is what you intend to use), but ultimately, once you "run" your mix a couple times the actual process of making the macarons is quite simple. I mean I am a relatively good cook and have practiced more difficult recipes/skills that don't strike guests nearly as impressively as some fresh macarons.
we used a regular stove no problem. there a few tricks my buddy taught me about how to get the proper "foot" and "dome" but really they are totally do-able. I've even read some articles for altering the mixture for savory recipes like salmon and chive, or chipotle/bacon, whatever.
just giving that panty dropper a second thought.... I really hadn't thought they were THAT impressive. Perhaps I've been serving the wrong crowd!