They have old origins these French delectable cookies, funny looking, with a funny name, an incredible treat!! They simply melt in your mouth, some délices a la française!
here macarons framboise, salted caramel, white chocolate lemon ganache.
First you will taste the crunchy bite from the chapeau (top) of an Italian meringue, then the soft velvety ganache (filling), then a crunchy flavor again from what they call the foot of the cookie. Ups and down of flavors from a dreaming creation of French confectionary.
As the story goes, they could have been brought to France by Catherine de Medicis, and her chefs when she married le Duc d’Orleans, future King of France. in…..1533. I told you it’s an ‘old’ recipe.
Much later, a great Parisian pastry chef, had the brilliant idea to fill them with a chocolate ganache and stick them together…it was the grandson of Monsieur Laduree, grand patisseur.
Macarons cookies are not an easy affair to make. It takes a lot of patience, good techniques and some special circumstances, like do not make macarons when a rainy day, it would be a little disaster as they do not like humidity at all… Finally a good pinch of love of cooking is necessary for these treats to be outstanding.
Do not be afraid of missing the first or second time around, said the chef. Wow, I thought, at this level it will take me five times at least..however, when you do (succeed) the results are fantastic, you will certainly feel like a super pastry chef.
The class I took last week with renown chef Patrick Hebert, from Cook”n with Class, in Paris was simply grandiose!!
Considering the long elaborate efforts made by all of us and the unique tips and recipes of the filling, I will be glad to share with the ones of you who really want to experiment with these French delicacies, learn their secrets and my French chef’s tips.
Please leave a comment here and I will follow up with each one of you, avec plaisir.