Beginner’s luck is a terrible thing. My first macarons, pecan pie with salted caramel fudge filling were a rip roaring success and I’m afraid to say this made me a little cocky for my second attempt this weekend.
Having seen David Lebovitz’s chocolate macarons I decided to try these myself. David’s recipe unlike Helene Tartelette‘s that I had followed for my pecan pie ones did not stipulate leaving the egg whites to “rest” for 24 hours. So given that I had been out late babysitting on Hallowe’en and didn’t get home until past midnight I threw caution to the wind and skipped this step.