Le Jour Du Macaron
March 21, 2010 § 2 Comments
Happy Macaron day! Yes. There is in fact a day to celebrate these little devils. Move over cupcakes, Macarons are the new cupcakes, or so they say. Somehow, they had never caught my attention until I got into culinary school. My foremost experience was when PW walked into Canele Patisserie Chocolaterie in Paragon and bought a box of colorful looking mini biscuits for the price of my 6 inch subway sandwich. Then I realized, there was no doubt the love of sugarholics is insatiable.
The first time we made macarons in the kitchen, complaints of how sweet it was and how different the texture was compared to the regular cookies were fluttering all over. It was more hate than love when it came to baking them. But for some, it was different. I was hooked on making them. Since then, there have been multiple attempts to conquer the perfect macaron, and more to come. The only key ingredient in macarons is almond flour. It has to be blanched, fresh, and grounded very finely. Some replaced it with other nut flour but authentic ingredient is ultimately, almond.
So on this day, while you chow down the elegant biscuit, imagine yourself in a French café or bistro enjoying the gothic medieval architectures, smoking a cigarette and soaking up sun.