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Category Archives: Macarons

March 20, 2012: Happy Macaron Day!

March 20, 2012: Happy Macaron Day!

What a sweet day it is when you get the excuse to indulge in delicious, colorful macarons! Macaron Day was created 7 years ago by Pierre Hermé in Paris to celebrate the French delicacy, but especially to benefit a good cause. On March 20 every year, dozens of pastry shops around Paris give away macarons, and collect donations for Autistes Sans Frontières. Thanks to the macarons’ worldwide popularity, many other cities are also celebrating Macaron Day. Here are links for more information:

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Macaron Week: Yuzu & Ginger Macarons

Macaron Week: Yuzu & Ginger Macarons

This recipe concludes my macaron week! I hope you enjoyed it and that my posts will inspire you to try to make these little wonders at home.

Yuzu & Ginger Macarons

This flavor combination was inspired by my recent trip to Japan, where I was able to indulge in my love for yuzu – its tart, grapefruit-like flavor with hints of mandarin is intriguing and unique. Because I can’t find that citrus at home and it was impossible to bring fresh yuzu back for duty reasons, I brought bottled juice and dehydrated zest back and made them central ingredients of this recipe. If you can’t find fresh yuzu, or yuzu juice and zest, you can simply substitute regular lemon for an equally delicious result.

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Macaron Week: Chocolate & Chestnut Macarons

Macaron Week: Chocolate & Chestnut Macarons

For the holidays, I give you a full week of delicious macaron recipes. Come back every day for a creative new flavor combination! I hope it inspires you to try to make these little wonders at home.

Chocolate & Chestnut Macarons

Chocolate is probably one of the most popular macaron flavors. I thought, why not change it up a bit and try combining it with the quintessentially seasonal chestnut? It is such a natural and delicious match that you’ll wonder why you don’t always pair the two together.

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Macaron Week: Lime & Basil Macarons, inspired by Pierre Hermé

Macaron Week: Lime & Basil Macarons, inspired by Pierre Hermé

For the holidays, I give you a full week of delicious macaron recipes. Come back every day for a creative new flavor combination! I hope it inspires you to try to make these little wonders at home.

Lime & Basil Macarons

This fresh flavor combination is inspired by Pierre Hermé, who created a macaron based on a sorbet he served as a component of a cool summer dish. Don’t be afraid by the use of basil in this macaron: its sweet, herby flavor perfectly balances the bright, tart flavor of lime – and the resulting mixture is still perfectly suited for dessert.

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Macaron Week: Clementine Macarons

Macaron Week: Clementine Macarons

For the holidays, I give you a full week of delicious macaron recipes. Come back every day for a creative new flavor combination! I hope it inspires you to try to make these little wonders at home.

Clementine Macarons

A little treat to enjoy the season’s favorite citrus fruit. The jelly offers such a pure, juicy flavor that it feels like you’re biting straight into a clementine section.

Makes about 36 macarons

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A Macaron Troubleshooting Guide: Useful Tips and Advice to Master the French Delicacy

A Macaron Troubleshooting Guide: Useful Tips and Advice to Master the French Delicacy

Almost two years after being published, my illustrated ‘How To Make Macarons’ post is still by far the most popular post on my blog. After answering to hundreds of readers posting all kinds of questions, from which equipment to use to why they can’t “get feet”, I thought writing a troubleshooting guide was in order. I gathered all this info through macaron making experience and by reading dozens of articles, blog posts and books on the subject (sources are cited below when I quote from them). I believe this post will answer most (if not all!) questions macaron novices might have. If after reading this page you think I forgot something, please send me a line or write a comment below and I will edit my post to always keep it up-to-date.

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Giving Macarons to Say Thank You

Giving Macarons to Say Thank You

I started this blog a year ago now, but I feel it should be 5 years old. I had been dreaming about it for so many years before starting it that I had written hundreds of posts in my head, before I even knew what WordPress was.

I always have a bit of trouble explaining what I do for a living. I like to do so many things and have had the luck to work in so many different fields that I myself often lose track of what I should put my energy into. When I started my blog, I knew three things for sure: I had a creative side, I wasn’t too bad with words, and I loved to cook. I wanted to unite, once and for all, all of my passions to benefit one project into which I would be able to pour hours without ever becoming bored with it.

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Macarons, 3 Ways: Chocolate, Pistachio, Pecan and Maple

Macarons, 3 Ways: Chocolate, Pistachio, Pecan and Maple

I’ve been on a bit of a macaron craze lately. I’ve been away from Paris for too long and I needed these little bits of sunshine to melt the winter away. Winter equals comfort though; fruity macarons would be made in the spring. I needed melt-in-your-mouth with a touch of home flavors. Chocolate was an easy first choice, and on my to-try list, there had long been the classic pistachio. Looking around for a third, and never-heard-of-before flavor, I found Mandy Mortimer’s mouth watering Maple & Pecan Macarons. Three is a charm! I was good to go.

Once you know how to master the basic macaron recipe, you can get adventurous and try these new flavors. My instructions are pretty straight forward; don’t hesitate to refer to my detailed step-by-step walkthrough close to fill you in on the details. Pay close attention to the cookie recipes because they incorporate additional ingredients compared to the classic recipe.

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How to Make Macarons: A Detailed, Illustrated Step-by-Step Recipe

How to Make Macarons: A Detailed, Illustrated Step-by-Step Recipe

Macarons are a French delicacy I am completely crazy about. Since I can’t always be in Paris close to my favorite pastry-chef, Pierre Hermé, I have decided to make my own. It’s not an easy task, and it needs a lot of patience. I learned how to make them in Paris, but when I came back I searched around the internet for some recipes providing the perfect ratios. I learned the hard way that macarons are capricious little wonders: add a bit of this or that, and your delicate balance tips over; I’ve seen my share of overbaked, flat, cracked or overinflated numbers coming out of my oven. No recipe is universal, and the most important thing is to go slow. Try cautiously with your own instruments, ingredients and oven. You will have to try more than once before achieving perfection. If they were so easy to do, wouldn’t everyone make them?

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My Favorite Thing in… Paris

My Favorite Thing in… Paris

People first go to Paris for its clichés: climbing to the top of the Eiffel Tower, losing an afternoon people watching on the terrace of a café, listening to an accordion player on the steps of the Sacré-Coeur, wandering along the Seine, getting lost in the Louvre. These are all great getting-to-know Paris activities, but as with anywhere you get to go several times, gradually you find your off-the-tourist-trail favorite spots: your favorite bakery, bistro, street, park or arrondissement.

I have to say that I’m not objective at all about Paris; I’m literally in love with the place for its qualities and its faults (that’s true love, isn’t it?). I can’t wait to go back there again (soon, soon), and in the meantime, I dream about my favorite things in the City of Light: wandering in the Jardins du Luxembourg early in the morning just after it opened; sitting on the steps of the Église Sainte-Madeleine, nibbling on some snack I just bought at Fauchon; grocery shopping at La Grande Épicerie; and eating macarons.

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