My awesome husband brought me home a little treat last night-my first macarons ever! French macarons are not to be confused with macaroons, the coconut cookies. These are light and airy, and (I looked it up) made with ground almonds, egg whites, sugar, and various flavorings. That's it. And...omg, they are wonderful. Notice that 2 are missing from the box already. I had a lemon and a raspberry in quick succession, and am trying my best now to hold out. The light brown one is salted caramel and I think I'm going to save it for last. You see these cookies piled in bakery windows all over Paris, and apparently there are ongoing debates about who makes the best ones. They are in every color imaginable, and sometimes in very unusual flavor combinations. What an exciting journey I've begun!
Those, look delicious :) -- Renee
ReplyDeleteso when are you going to try to make that?
ReplyDeletethey are wonderful.
ReplyDeleteand i think i'll leave the making up to the professionals.
Wow. At first I thought they were hamburgers colored with food coloring. They sound wonderful. Much better than the kind at Passover. When are you sending some to the states? Yum!
ReplyDeleteTwo entries already for July and it's only the first. I'm impressed.
ReplyDeleteThank you everyone for comments!
ReplyDeleteSo, as for sending macarons over, there are two issues with that: first, when you try to send food, the postal people tear open your package and throw things away (or more likely, keep it for themselves), and second, I've read that due to the light, meringue texture of the cookies, they deflate and puff up and explode on airplanes.
all is not lost, holly's baltimore friends! my friend had macarons at her wedding and that was my first and only encounter with them so far in life. she got hers at patisserie poupon in baltimore and, although i've never had the real live french kind, these were pretty darn incredible.
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