I Amaze Myself

Macarons (which are different from Macaroons) are these ridiculously expensive little meringue and almond flour cookies. There’s a secret, which is that the are ridiculously easy to make.

Suggestions: recipes like to suggest silicone pan liners, but parchment paper is better.

The options for stuffing is where the fun really comes in. You can pretty much do whatever you like. One easy option is to just take some jam, add a little powdered sugar to it, to thicken it up, and spoon it right in!

For this batch, we added a bit of cocoa powder to the dry ingredients (removing a comparable amount of powdered sugar to keep the moisture level constant). Then I melted a bar of semi-sweet chocolate in the microwave and blobbed some of that on the finished cookies, topped it off with a dollop of marshmallow creme, and hit it with a blowtorch.

This is highbrow lowbrow cooking!


  1. says

    There’s a few things that are not optional (like grinding and sifting, and you need a bit of patience, but in the end they’re not that complicated.

  2. lorn says

    Damn, you’re good.

    All that folded, layered steel worked red-hot and you made it look almost exactly like a macaron,

  3. jrkrideau says

    @ 3 kestrel
    A blowtorch in the kitchen? An essential tool—well I don’t have one but have been considering getting one. Amazingly handy for for Crème Brûlée or the old-fashioned Baked Alaska. We don’t need no salamander!

    There seems to be some discussion whether propane or butane is a better gas but there a lots available. Cooking Torches.