Saturday, August 6, 2011
Three Times Is A Charm-French Macarons
Here is a French bakery classic, the French macaron. They have also been the rage amongst food bloggers for a couple of years now. It was time I got on the band wagon and gave my spatula a whirl to try and master these elusive cookies.
The thing about them is that the list of ingredients couldn't be more elementary: ground almonds, egg whites, powdered and granulated sugar, and flavoring of your choice. These cookies are all about technique. One false move and you have a tray full of tasty sweets, but they are not French macarons. There are a couple things imperative to a true macaron. They must rise with a small "foot" at the bottom and the top must be smooth, shiny, and nicely rounded over. It is said that making these are one of the trickiest techniques in French pastry making and that French bakeries throw away approximately 20% of them due to failure.
Living the Sweet Live in Paris, and let you read up on his thoughts and his links to the many people who have achieved success and their techniques.