Thursday, January 28, 2010

French Macaroons

They have a thin crunchy outer shell. Bite into them and your teeth sink into a chewy, firm center. Then add a filling...buttercream, ganache, fruit, jam, pastry cream, ice cream-just about anything and you will treat your mouth to a delicate,soft, toothsome French cookie.
It took me quite some time to get these just right. The meringue has to be firm enough, but not too firm, the mixing must be done quickly at the the beginning then slow and careful at the end and one fold to much and you have misshapen, flat disappointments. But all of those disappointments make opening the oven exactly 11 minutes after they went in to remove that perfect batch so incredibly sweet.

The new item on the menu: Trio of French Macaroons. Coffee, Raspberry and Mint Chocolate.

1 comment:

  1. do you have a secret recipe for these that you're willing to share?


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