(David Lebovitz) French Chocolate Macarons

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So, how many of you have been baking away in preparation for the Chinese New Year? :) If you have been busy churning out pineapple tarts, sugee cakes, kueh lapis and all the other yolk-laden, artery-clogging festive goodies, you're bound to be left with plenty of egg whites. What do you do with them? I foresee more egg whites over the next 2 weeks, so any suggestions would be most welcomed! For now, I did the obvious - make macarons. :)

I baked these rich French Chocolate Macarons using David Lebovitz's superb recipe ... and I have to say, this is the first time I got a near-perfect batch. The planets were aligned! The addition of (Valrhona) dutch-processed cocoa powder made a universe of difference, and the intense chocolatey flavour made me see stars. If you are looking for a good chocolate macaron recipe, this one is gold. Thanks to my fellow blogger, keropokman, for the recommendation!

For the recipe, click here. The only deviation I made was to omit the prune filling because me no likey prunes. Bleah.

And ladies and gentlemen, we have come to the end of today's post. There is really nothing left to be said about these famed French cookies. Seriously, just look at the plethora of information on the Internet! Everyone has their favourite macaron recipe, tip, secret and so forth. You just have to read and experiment, and see what works for you, and what doesn't.

Good luck! And oh, if you haven't made macarons before, and feel intimidated by these fussy little divas, fret not. Just in case they don't show their pretty, dainty "feet" and you get stood up (laughing at my own corny pun), you can always turn them into Ambrosia or Eton Mess ... and no one would ever know. Been there, done that (many times over)! ;)


PS: Frankly, I am more fascinated by the shiny, smooth shells than the frilly feet.
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