Anyway, this was my first attempt at macarons, and for not
having any clue what I was doing, I was quite happy with the results. They
looked fine, and the texture was almost identical to the ones sold at Chantal Guillon, a famous macaron bar here in San Francisco.
So, was it beginners luck? Yes. You would think since I
waited three years to make these, I would have done more research, but I did
almost none. In fact, I literally used the first chocolate macaron recipe I
found, which happened to be from David Lebovitz. He’s an American, but he lives
in Paris, so I figured I was okay.
I watched a few videos, read a few articles, had a couple
drinks, looked at a few step-by-steps, and off I went. One thing I did notice was every single
resource used a different recipe, as well as different times, temperatures, and
techniques. So, I figured I would just use my instincts and try the most
straightforward method possible.
