Palette & Pastries
10 years chasing the perfect foot.
The foot is the ruffled base of a macaron shell. It forms in the first minutes of the bake, when the meringue lifts the skin that set while the shell rested. Get it and the shell is smooth on top, crisp at the edge and tender inside. Miss it and you have a cookie. We have spent 10 years getting it on purpose.
Macarons fail for small reasons. Humidity keeps the skin from forming. Over-mixing the macaronage turns a batter that should fall in a slow ribbon into one that spreads flat. An unstable meringue collapses in the oven. Too little resting time and the top cracks. A hot spot lifts one side of the tray and not the other. Our recipe accounts for each of these, batch after batch.
- making macarons
- 10 yrs
- flavors
- 24
- bake to box
- 48 h
- days in a warehouse
- 0


















