While I was in New York, I saw lots of french macaron shops. One day as we were passing one, I decided I wanted to try one. So my family and I went inside and because we were literally ready to sit down for lunch we ordered two macarons to split amongst the four of us. We got a lemon and a chocolate raspberry to split. Luckily my Mom and Dad just wanted a nibble! As soon as I tried them, I knew I wanted to learn how to make these amazing treats! A major difference between a macaroon (with two "o"s) and a french macaron (with one "o") is that macaroons usually are made with coconut, whereas french macarons are made with almond flour. French macarons also have what bakers like to call "feet". These feet are the little lines that look like
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| French Macarons vs Macaroons |
ruffles near the middle of the french macarons. When my family and I returned home from New York, I took a class with a pastry chef, (Shout out to Amy, Thanks again for everything!) on how to make these awesome treats. During that class, I learned that french macarons have very few ingredients, but are very hard to make because if you don't whip the egg whites enough OR if you whip them too much, it won't come out good. I am including the recipe below, but I warn you, it takes patience and a little bit of adjusting depending on where you live, the humidity, and the elevation.
While I was at the class, I made some vanilla macarons to take home and fill myself, and Amy had prepared some earlier so she could teach me how to fill them. When I came home with my macarons, my entire family decided to experiment with making the frosting into different flavors, and found out that it is really super simple to make amazing flavors. The trick is to add whatever you want into it, but you can adjust the consistency by adding more sugar or a little bit of milk. I have a few tips for first-timers:
1. When making a fruity frosting, use fresh juice or zest
2. If you are using jam, make sure it does not have any fruit chunks in it, or else it will come out really weird
3. Be creative, because you can really use anything!
Until next time, Keep cooking!
I love macarons because of their lightness, yet good flavors. I have heard that they are difficult to make. Sometime when your family is in Ohio, try to visit Pistacia Vera in German Village, Columbus. They specialize in macarons. If you can call ahead, I bet they will give you a tour of their kitchen. Very informative blog! :)
ReplyDeleteTina, Thank you! Next time I am up in Ohio, I will be sure to make a stop there! I am totally with you on the whole macaron thing! They are delicious! Thanks for checking out my blog!
Deletewe found giant ones while in Paris this past summer from a bakery called Pierre Hermes. They had a huge variety of flavors including red velvet and key lime and a pretty pink one called rose. Of course, I was immediately drawn to what else, the chocolate. They were out of this world. Next time you make these, call me if you need a taste tester. maybe we can try a Nutella Macaron!
ReplyDeleteMichelle, I am with you! Chocolate is the best EVER!!! I will certainly call you if I need a taste tester!! :D
ReplyDeleteThat Nutella macaron sounds great! Thanks for checking out my blog and say hi to Hannah for me!
I love French macarons -- I've yet to taste gluten-free cookies that are as wonderful as macarons.
ReplyDeleteAsalt and Buttery is a small bakery in Little Falls, NJ which makes only macarons at this point. The owner/baker is a former high school chemistry teacher who clearly worked hard to perfect her recipe. Whenever I'm in NJ visiting family, I stop by and pick some up. My favorite flavors are are salted caramel (just a teeny bit of salt to counteract the sweet) and lemon (because I love sweet and tart together).
Natalie (classmate of your dad's from Brown)