Amanda is a co-founder of Food52.
We did a post to answer this very question -- here you go! http://food52.com/blog...
With effort. Personally I'd rather save up for a ticket to Paris and a swing by La Duree.
I think this Food52 recipe for just the macaron is great (I haven't tried making the curd, I usually use a buttercream or ganache for the filling): http://food52.com/recipes.... The secret is to let the eggs age at room temperature, as the recipe calls for, and to let the piped macarons sit for about 30 minutes before putting them in the oven. It's really not that hard to make, especially considering the awesome reward! And for what it's worth, I use almond meal from Trader Joe's, which has not been blanched, and it works just fine.
Please enter a valid email address.
Well played. You deserve a cookie.
There's no intricate lattice-work necessary
Little Changes for Big Pie Flavor
Ratatouille with a Secret
Bake with Dorie
Activated Charcoal: Fact or Fiction?
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)