MORE Macaroons

Having failed at the macaroon cake, and continually passing it in the kitchen with misery and regret, i decided to whip up some classic macaroons for pudding.
Whenever i make macaroons i pretty much always use a different recipe. The first ones i made equated the decadent outcome with complicated instructions where i had to add heated sugar syrup to meringue. I never found that doing that made the macaroons better, and simpler recipes made lighter, chewier cookies. I have found that sieving all the ingrediants makes the macaroons look better and taste lighter. I've also spent hours trying to recreate the vanilla filling inside macaroons from Paul's bakery; finally settling with a classic vanilla buttercream with butter, icing sugar and a drop of vanilla extract (not essence).

I found this particular recipe searching on google and it's from Gabriella's blog 'Thyme & Honey'. It's a nice sieve and whisk recipe and made chewy, light macaroons despite caking my kitchen in icing sugar.

I used Gabriella's chocolate and coffee icing for a 3rd of the cookies, my own vanilla buttercream for another 3rd and chocolate ganache (dark chocolate melted with boiled cream) for the last. They all look amazing as you can see...

They also didn't take as much time as you would expect, it's the resting time in the middle that gives the cookies the chewy skin (sounds a bit gross i know) and makes it seem to be a laborious process. They really shouldn't be so expensive. My boyfriend recently bought me an amazing box from Ladurée, which are an incredibly expensive bakery based in Harrods. 

Amazing as the gesture was, i would say that Gabriella's cookies are better, and consequently i guess so are mine.