bigmac strikes again

After making my saffron buns, I had a few egg whites sitting around. So I figured I'd do what any self respecting pastry nerd would do: make Macarons. I used Joe Pastry's recipe and method. It ended up being a pretty good decision to make them, because I'm scheduled to teach Classic French Pastries in a couple weeks, and it's been nearly two years since I've made macarons.

I'll let the pics speak for themselves this time around.

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stiff peaks in five minutes!
smack that meringue around any longer and it'd be in tears. literally.






Joe says the feet are the most important part.





























They are filled with an amaretto ganache, using Guittard 72% chocolate.