For some time now, I have been obsessed with macarons/macaroons. I blame Paris, where they are piled up in patisserie windows in multi-hued perfection.So I bought this book
and decided that chocolate is always a good place to start.
The batter, ready to go in the oven.
Baked. Crunchy, chewy, and a bit too bubbly.
And sandwiched together with bitter chocolate ganache.
Overall, they were delicious, but definitely not perfect. The extra bubbles made them a bit too fragile, and they lack the 'pied' (foot) that makes them true macarons. Something to keep working at.