By Sarah Daugherty of Sarah Makes Stuff.
We recently moved and I’m officially settled in! Woohoo! I got very stressed about the move and took a little break from blogging, but now I’m feeling inspired again. Btw, anyone else recently buy a house? It’s about the most stressful experience ever. Glad it’s over.
Anyway, with a new house comes new appliances. Well, some newer than others. We replaced the fridge, dishwasher and washer and dryer, but not the oven. It’s electric and my husband is set on switching it out with gas and getting a fancy range hood. He’s still working out all the details for that but in the meantime, I decided to test out the one we have with a batch of macarons.
I have a confession, I completely failed at making a lot of batches of macarons at the old house. No matter what I did they tended to flop. I tried so many recipes. My oven thermometer told me the oven was 50 degrees cooler but upping the temperature 50 degrees to compensate didn’t seem to make a difference so then I thought maybe the thermometer was broken. Nothing worked. I thought I was a macaron failure.
So in an effort to reinspire myself and get my baking confidence back up, I broke in our “new” oven with a batch. Low and behold! I got my best macarons yet! I’m not a macaron failure after all! So if you’re having issues no matter what you do, maybe have someone out to take a look at your oven. It may not be you.
Now onto the macarons, these babies have a Chambord ganache filling. If you don’t know what Chambord is, you’ve been missing out. It’s raspberry liquor that is absolutely delicious. I just made my normal ganache and added 30 grams of the good stuff to give it a little raspberry boozy flavor.