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[quote=Anonymous]Macarons are incredibly hard to make properly. Most macarons you buy, even from a fancy bakery that supposedly specializes in them, are either too moist (no exterior crisp that cracks when you bite in, and mushy insides) or too dry (just crumble apart in your hands).

Another issue with macarons is that many places that sell them display them prominently because yes, they are very pretty. But unless the case they are displayed in is carefully calibrated to keep them from either getting mushy or drying out, then even if they are made perfectly, they might not be that good texturally when you eat them. This is especially a problem with boxed macarons that people give as a gift -- quite often they are not fresh and therefore don't taste good. If you are going to give them as a gift, you need to buy them fresh on the way to give them away.

Also, many places sacrifice flavor for looks, but in a proper macaron they should be perfectly complimentary. Often the flavors simply don't come through or the cookie part will be too flavorless while the filling is overpoweringly sweet or tart. They will look beautiful but there is more to baking than getting a good finish and proper color.

The best macarons I've ever had were (1) made at home and eaten within an hour or two of being baked and assembled, or (2) from Pierre Hermé in Paris. I find Laduree quality can vary quite a bit from location to location and often their macarons sit out too long.

Macarons are not my favorite sweet treat but they can be a special little experience when done right. Unfortunately, in the age of Instagram they are too often made to look photographable without enough attention paid to what it's like to eat them. So most are disappointing these days.[/quote]

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