When I was young, spring inspired nothing but “meh” for me.  Too much rain. Mud. It was still often chilly.  Summer break still too far from the horizon. 

Something prevented me from seeing the emerging symphony of colors. First, the quiet yet hopeful entrance of the crocus and snow drops. Then the plucks of yellows from early daffodils, building up to the cacophony of tulips, hyacinth, redbuds and flowering cherries.  

Now?  It’s all I can focus on in this slow home.  Like if I stare long enough all the ugliness of the world would melt away. Of course that is an impossibility.  Slowness is not about escape, but taking care of yourself enough so you are able to keep moving for the long haul. But a break is nice and, at times, very much needed. You have permission.

I knew nothing about macarons until a few years ago.  They weren’t “me.”  Word on the street is that they were too fussy, too fancy.  And gosh, but weren’t they expensive. Not in my social worker budget.

And then, a case of the “it couldn’t be that hard” mixed with a “what’s the big deal anyway” hit me I suppose.*  I did a little bit of research and figured out that if I let go of that unhelpful ideal of perfection and just try, it wasn’t that bad. 

Yes, I needed a few tools (a stand mixer** and piping bag/tip). Yes, I needed to plan a bit in advance.  But the tools I used for other recipes.  And I’m a bread baker, so leaving something out to set never deterred me before.  

But I, in all my imperfection and imprecision, was shocked.  This is a recipe that could stand up to a universe of versions.  This was fun.  Tiramisu, pistachio, blueberry, or Cheetos for Pete’s sake.  

I had some spectacular failures that weren’t failures at all–because I was embracing curiosity.  I had slowed down enough, where I wasn’t in fight or flight, to feel curious about something again.  And well, that? That was joyful. 

Perhaps this not a revelation for everyone.  And perhaps macarons aren’t what spikes your curiosity.  Perhaps its something else. I hope you find it.

At the end of the day, these are some of my favorite cookies to make, it part because I enjoy the piping and it somehow feels easier than rolling or scooping balls of dough.  These are wonderful for a spring brunch or tea with friends where you discuss the implications of racial capitalism in your community, or you know, the newest Beyonce album.

Imperfect Spring Macarons

This recipe is for a standard vanilla version and makes approximately 12-15 prepared macarons, but continue below for additional ideas. Earl Grey, Butterfly pea flower, Strawberries and Cream are all lovely in the Spring.

Ingredients:

• 3 egg whites
• 2 tbsp granulated sugar
• 1 tsp of vanilla extract (optional)
• Food coloring (optional, gel recommended)
• 1.5 c. Of powdered sugar
• 3/4 c. Almond flour

(1) Separate your egg whites and add to stand mixer. Ensure the mixer is wiped dry and is moisture free. Allow your egg whites to come to room temperature. 

(2) Sift almond flour and powdered sugar together. If using a dry flavor (see below) like tea leaves or ground coffee or cocoa powder, you can sift it in as well. 

(2) Using the whisk attachment on your stand mixer, whisk your egg whites on low, gradually adding the two tablespoons of granulated white sugar and vanilla extract or food coloring if using.  Once sugar is incorporated, whisk on high until stiff peaks emerge.

(3) Gently, slowly fold in the almond flour and powdered sugar mixture. This is the stage called macaronage and you are looking for an end result where all of the dry ingredients are fully incorporated and the batter is smooth and shiny.  

(4) Fill your pastry bag with batter and pipe into 1.5 inch rounds onto parchment paper or silicone mat covered baking sheet. If your macarons have nipples, take a damp finger or spoon and gently pat them down. 

(5) Allow your macarons to set by sitting out room temperature for at least 30 minutes. This allows the shells to harden slightly. You’re looking for a tacky surface to the shell. 

(6) Preheat oven to 300F.  Just prior to putting in oven, bang the sheet pan down on your workspace to ensure the little bubbles come out. 

(7) Bake for 18-20 minutes, rotating pan at the halfway point.

(8) Allow to cool completely before filling.

(9) Use a filling of your choice. I like this one (a Swiss Meringue Buttercream).

(10) Shells can be stored in an airtight container for up to 3 days or frozen for one month.

Go Slow:  The best versions I have made are with aged egg whites.  Separate your egg whites and refrigerate three days prior to bake day. 

Earl Grey version:

• Add contents of 3 bags of Earl Grey tea to your almond flour + powdered sugar mix before folding in whipped egg white mixture. Alternately, add tea as flavoring for your buttercream filling. Or try both and let me know how that turns out.

Butterfly pea flower version:

• Add 1-2 tsp butterfly pea flower powder to your almond flour + powdered sugar mix before folding in whipped egg white mixture.

Strawberries and cream version:

• Add pink food coloring as indicated in main recipe. Fill with strawberry cream cheese frosting or strawberry/vanilla buttercream.

* If you’re looking for a highly technical macaron recipe, this might not be for you.  There are simply fantastic (ie. better) recipes and tutorials out there.  While I joke that “it couldn’t be that hard”, the reality is that I am a home cook and I’m guessing you are too.  There are artists out there in the pastry world who I absolutely bow to and who practice their craft with precision and beauty. My intent here is to get you thinking about trying something that perhaps once seemed out of reach.

** You can use a hand mixer or if you’re feeling super, super strong, a regular old whisk.  The point is that you’re whisking the egg whites to hard, stiff peaks.