I finally got my damn macaron. I popped in Financier last Friday and was sad to see no pistachio/green cookies left. I had to choose among chocolate, lemon and raspberry. Pink seemed next best. I do see their appeal, there’s a pull between the light outer shell and the soft, moister interior. Kind of like a drumstick. I’d rather eat a piece of chicken, though poultry certainly isn’t as pretty.
Last night I was watching DVR’d Jacques Pepin doing macaroons, and yes, they were the macaron style, though he pronounced the double oo. But they weren’t smooth and preppy looking. His recipe created a big rustic chewy looking thing, simply filled with jam. And then he heavily dusted with cocoa powder. There seems to be no rhyme or reason to these things.