Macaron not Macaroon

These have been on my to-bake list for quite some time. I used to have these occasionally at a patisserie in Union Square and goodness knows they have been popular on the internet for awhile now. These are dark chocolate and the recipe was found online. I have no idea where, but a simple google search for a recipe will provide thousands of results.

Macarons were easier than expected. I don't know why I placed them in the "too complicated" category because honestly, with the right steps, know-how and ingredients these can be whipped up quicker than you might think.

Well, they weren't as easy as a batch of chocolate chip cookies. For starters I did not follow a couple of important rules: use blanched almonds and use parchment paper. I used almond slivers with the skin still on and wax paper. I don't know what got into me, except for making it work with what I had. I had to make them, right. that. second.

I'm convinced that this is the reason for my somewhat bumpy texture on the finished cookie. They stuck to the wax paper, so again, will use parchment next time. I made a goat cheese filling, which needed help, it was too much. Next time, something more sublet and less sweet.

My tips? Use old egg whites, let them sit out for as long as you are comfortable or at least until they are room temperature. Do not use fresh eggs. Use blanched almonds and pulverize in your processor until you have a fine flour, then add your powdered sugar and other ingredients for the final pulverizing.

Don't over beat the egg white and dry mixture. But, make sure everything is well blended together. This is hard to explain, but you'll just know.

Do not open the oven door!

I'm ready to try out a second batch with more success. I had trouble with my make-shift pastry bag (I used a ziplock) as the mixture had a steady flow out making it hard to control. I am happy with the "feet" and the taste of the cookie. It was exactly as I remember, a thin crackable outside crust with a chewy inside.