RiceVermicelli (ricevermicelli) wrote,
RiceVermicelli
ricevermicelli

I HAVE THE BIGGEST MACARON BALLS OF ALL TIME

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<a href = "http://www.theatlantic.com/business/archive/2014/10/how-the-french-macaron-became-american/381965/ >The Atlantic is incorrect about macarons</a>. They are not "becoming American", and they are certainly not the new cupcake. You can teach a <i>babboon</i> to make a cupcake. Good freaking luck getting most primates to construct a macaron. There's a professional bakery in town that sells hypothetically professional macarons that are Cake Wrecks levels of misbegotten. Or offers them for sale, anyway. I don't see why anyone who's looked at them would buy one.

It somewhat embarrasses me that I am in a position to critique this article so thoroughly, but it appears that I have read more widely on the subject than Megan Garber, who never even mentions Pierre Herme's seminal work on macarons. I own two more macaron-only texts than are mentioned in this article, and I have actually used all of them, with very mixed results. (Three-quarters of my attempts at macarons wind up as Eton Mess - a dessert that clearly has its genesis in panic, which is why it's a recipe that everyone needs to know). Herme's is the only macaron cookbook that the publisher didn't churn out in an eensy-cute size, as though some law required that books about tiny cookies be tiny themselves.

A four year-old can make a cupcake, which is why they will be with us forever. Know them, love them, invite them to all your parties.
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