If there was ever a food item that deserved to have its own day, the macaron is it.
I put macarons in the same category as many other complex French desserts. That list includes Creme Brulee, Souffle, anything with puff pastry and croissants. It’s my goal to take a trip to Paris this summer, and that’s all I want to eat.
I’m a pretty big home baker. I mostly make the baked goods that we consume; cake, cookies, brownies and bars. But macarons… never. Until this past summer.
A couple years back, obsessed with the light cookie sandwich, I took a macaron-making class. I was determined to learn how to make them. All that class taught me was that they are the most fussy, complicated things I’ve ever made in my entire life, and I never made them again.
But then I started writing my cookbook, and I was determined to include a recipe for macarons in it. It would be the crowning glory of the book. I attempted that recipe no less than 50 times before I finally had something I was happy with, and I nearly gave up about 40 of those times.
So I have a new appreciation for the French Macaron this year as March 20 rolls around.
If you are new to this little delight, let me give you the rundown. First off, the cookies are light and crisp on the outside, but chewy on the inside. They are gluten-free, made with a mixture of almond meal, sugar and whipped egg whites. They have the most adorable ruffly little “feet” which give them their distinctive look. Two of them get sandwiched together with buttercream to create the final cookie.
They are delicate, light, fragile and really tasty. And they can come in any variety of flavors.
Where can you get yours? There’s a variety of different patisseries around the city that sell them, but these particular macarons are from Kitchening & Co out of Abbotsford. You can buy them at any Urban Fare, Choices Markets, Edible Canada and Fresh Street Markets. Click here for the full list of locations. The Espresso with Dark Chocolate Ganache one was, not shockingly, my favorite.
Join me in celebrating the macaron on March 20!