This is the sad story of my first attempt at making macaroons. Until today, I've had a certain level of confidence that I could execute recipes from Thomas Keller's Bouchon Cookbook with satisfactory results. But alas, the French Macaroon has shot all of it down, reassuring my decision of enrolling in the culinary over the pastry program at the FCI.
It wasn't until I read in a food blog, that one of the 7 things that the author wanted to do before they died was to learn how to make a good macaroon, that I had the first inkling that making a macaroon could possibly be difficult. Come on! How hard could it be, I thought? It looks simple enough.