I went for chocolate macarons with a twist on the ganache. The heavy cream was infused with a bag of Earl Grey tea before being gently stirred into the finely chopped chocolate.
Two important lessons I learnt rather painfully this time are:
1. Always use good quality baking paper
2. Always check my baking supplies before embarking on a baking project in the middle of the night.
I had to discard a third of this batch of macarons. While preparing the trays for the macarons, I ran out of baking paper. Since I didn’t want to run out to the closest 24-hour supermarket that late at night, I decided to use “tracing paper” instead. Normally, this works fine for cakes and cookies, but apparently not for macarons. On one tray, the paper stuck stubbornly to the bottom of the macarons after they’d baked. On another two trays, the paper puckered beneath the macaron batter, resulting in horribly deformed macaron shells - I pulled these out of the oven and chucked them before they were even done.
This only makes my current stash of these finicky french “cookies” all the more precious. I’ll be sure to savour them slowly.