Macarons

We first tried French macarons in New York City, at a very small, exquisite shop suitably named “Macaron”.  Delicious!  So, when Colette planned the “tiny foods” for the baby shower, her thoughts turned to macarons.  And being fearless in the kitchen, she wanted to make them herself.  Fearless, that girl is!
It’s quite the process and takes several days.  They are mostly egg whites and almond flour.  You pipe them out onto the baking sheet with a piping bag, push all the points down with a wet finger, and bang the pan really hard on the wet counter to “help them develop feet”.  Yep.  Feet.  Do you see their feet?

Two of them are sandwiched together with a layer of chocolate ganache between them. Beautiful and scrumptious!

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