There are several good bakeries and pastry shops selling Macarons in Los Angeles, but I’m on a mission to learn and master making my own. My only previous attempt at baking plain macarons was only semi-successful; both batches had “feet”, but one came out too flat and the other had cracked caps.
What do “feet” have to do with macarons, you ask?
Joe, from Joe Pastry, describes them as “the rough, uneven bits on either side of the filling, a factor of the macaron’s rising, and an emblem of both skill and cultural awareness”. Feeling the pressure yet? Don’t worry. Focus on reading up on technique and watching a few videos. The rest is, like with anything else, all about practice.