Nut-free French macarons: a first attempt

Light pink macaron cookies on a sheet of ripped parchment sit on a marble surface. It is clear cookies have been removed from the parchment on the left side of the image - there are light pink circles of stuck cookie on the parchment. A small offset spatula with a dirty blade rests in the empty space on the parchment

Back when I was working at the bakery, I would make macarons about two or three times a week. It felt really good that my boss trusted me with them – they have a reputation as a fussy, technical cookie that requires attention to detail, and, at the time, I was still just the intern. Which is not to say things went well all the time – I had batches crack, rise weirdly sideways, brown...

Hi! I’m Jessi

A culinary degree and two years of professional experience has not stopped Jessi from making stupid mistakes – she just makes them more efficiently. She habitually reads cookbooks before bed, loses track of time on Wikipedia, and yells at cooking shows like dads watching football. She lives in Brooklyn with her husband Jackson, five plants, and more cookbooks than a 600 square foot studio should hold.

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