Phoebe and I went to a macaroon class on Saturday. We had a good time, learned how to make them properly, and came home with boxes of beautiful, pastel macaroons that looked like something we might have bought in Paris. Today the macaroons are still looking beautiful, pastel, and Parisian on our windowsill, since nobody has eaten them. This has nothing to do with preserving their delicate appearance or me forbidding anyone to touch them. No, the simple reason is that they don't taste good.
The macaroons bear out my basic baking belief that simplest is best. The macaroon shells are totally traditional and delicious, but the fillings are too clever for their own good. As soon as we saw that we would be making lychee/white chocolate/rosewater, orange and lemon curd/cinnamon, and dark chocolate/mint fillings, we decided we would remove at least one flavour from each combination (lychee, rosewater, cinnamon, mint) to make it nice to eat. However, as we were working in groups Phoebe and I couldn't be subversive, so we filled our pretty and perfectly formed shells with stuff and goo we knew we wouldn't be eating.
Tellingly, the only macaroons that were eaten within minutes of us getting home were those with a caramel filling. Because they were simple and quite simply delicious.