When it comes to the subject of Macarons, I am a rookie. At best. I have tried them twice in my life. The most recent time being this past weekend in Austin. The first time I tried the tiny treats was at an event, but this last time was at a bakery and it. was. epic. I picked out a basica Vanilla flavored macaron and a “Rose” flavored from La Patisserie in Austin – a darling little bakery with an assortment of yummy looking things. These macarons were to die for. Even the rose flavor which I was pretty skeptical about. The light and airy texture wasn’t lacking for flavor whatsoever.
After this last macaron jaunt in Austin, I am now beyond curious. Curious as in, how can I make them myself. The hardest part (by far) about going Gluten free is the whole sweets factor. I am a big sweet treat person and have been feeling quite deprived of all things sweet lately. With candy off the menu after giving it up for lent and ice cream off as well because of a lactose intolerance, that doesn’t leave much. Baked goods are not friendly to the gluten free unless made in your own home. But, macarons are naturally a gluten free sweet treat which basically makes them my new best friend. Did you all know that? They contain no flour whatsoever!
As much as I love these little guys and would love to attempt at making them, I know that is no easy task and making macarons can take hours on end. As our mom always says, “baking is a science”, and I think it is an extreme science when it comes to macarons. What do you think, should I attempt? Or go the store/bakery bought route? Help a g-free, sweet-deprived sista out!