I bet this Texas girl would have never had the chance to taste a French macaron unless she moved to California. Trends seem to take their time creeping down South, sometimes never making it at all. There’s nothing wrong with that, but after taking one bite of a macaron, I don’t think I could have waited any longer. My first macaron was from the Bouchon Bakery in Napa Valley. I took one bite of the raspberry macaron and my head spun around. Thinking that the dizziness was due to the champagne we had just enjoyed across the street at Domaine Chandon, I went back for a second macaron: lemon this time. And before I left, I had to make triple sure my swooning was properly directed with a vanilla macaron. I can safely say that the fuss made over these cookies is 100% well-deserved. I used Anne Thornton’s recipe as a guide for scaling down because her recipe uses meringue powder to ensure perfect results every time.
