Appetizers

Salad/Soup

Meat

Sea food

Pasta/Rice

Specialties

Eggs

Vegetables

Fruits

Tarts

Chocolate

Cake/cookies

Les Macarons de Paris - 11/17/07

Not to confuse the American macaron, which is made with coconut, with the French macaron, which is made with two halves dome sandwiched with a sweet filling between, mostly a ganache.  The macaron is delicately crunchy on the outside, while moist, chewy, and flavorful on the inside..  The dough is an almond-based meringue made with whipped egg white and grounded almond.  The macaron comes in many flavors and everyone has their favorite flavors..  I decided on two flavors: Vanilla and Chocolate

For the filling I went with a butter cream filling.

The two pictures on the right are from Ladure, the most famous macaron maker in Paris.

The macaron are right now the rage in Paris.  Everyone is going crazy over them!

 

Preparation work.....

I choose a recipe from Martha Stewart's cookbook.  First the egg white and sugar are whipped to soft peak.

The ground almonds are then added to whipped egg white.

I am piping the dough on a sheet of parchment paper.

 

Freshly out of the oven.  They are now on a cooler rack.

Now I am making the butter cream filling.  Egg white and sugar are on double boiler so that the sugar will melt.

 

Next the mixture will be whipped to creamy consistency and then will be spread on the macarons.

 

Dessert Index

 Main food index

Savory dishes index

Home

Travel

Our house

Birthdays

Photo Gallery

 Mon  petit coin