Making French Macarons

Making French macarons is a labor intensive process. Every miniscule thing has to fall into place for the little cookies to bake off without a hitch -- when I take those perfect shiny tops and ruffled little feet out of the oven, there is a sigh of relief unparalleled by the most stressful of situations. Are the egg whites aged? Is there any traces of oil or yolk in the egg whites or stainless bowl? Is the boiled sugar at the right temperature? Did I overbeat or underbeat my meringue? Did I pipe perfectly round circles? Are they all the same size? Did the batter have enough time to rest? Did they rest too long? Wait, is it raining outside?

With all of these variables, any mishap can ruin trays of perfectly piped macarons. Almond flour isn't cheap, and rewashing all the equipment is a long process considering the lack of a dishwasher in my NYC apartment. So yes, I am extremely relieved when things turn out as planned :)

So you may ask, with the reputation of being the cookie that turns pastry chefs hair gray, why did I, a non-professional attempt to make French macarons? And why do I continue to do it over and over again, no matter how stressful each experience?

Because to me, there is nothing like joy I experience when I successfully make a batch of delightfully beautiful macarons.