Tag Archive for macaron

March 20: Macaron Day

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.

kitchening & co macarons

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.

kitchening & co macarons 2

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.

macarons kitchening & co

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!

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Macaron-Making Workshop at Simply French Cafe

You may have guessed that I’m kind of obsessed with macarons right now. It’s in my nature to obsess about kinds of food. I make it and make it until I get happy with it, then I move on to conquer something else.

So, a couple months back, I bought a Social Shopper workshop at Simply French Cafe in Kits to learn how to make macarons. Monday night Jen and I attended, and the main thing I learned was a deeper appreciation for people who make these delicate fantasies.

The subtitle of this blog is Culinary Experimentation. That should be a hint to you that I’m not exactly Ms. Precise when I’m following recipes. Maybe the first time I’ll follow it to the letter, but then the tinkering begins, until I feel like I get it to how I want it to be.

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You can’t do that with macarons. The entire process was complex, precise and finnicky. First of all, you need a scale to measure out all the ingredients to the gram (I only own measuring cups). Things have to be specific temperatures, and need to be beaten for exact amounts of time. Except for when it’s humid or sunny or snowing. Then all bets are off. Then you have to adjust beating/drying/baking/cooling times.

Making the cookies themselves was also a interesting study in dichotomies. There were times when you really needed to be firm with the batter, but there were other times when you had to be incredibly gentle with it.

I know how to make them, now. But will I ever? Probably not. Especially seeing as Soirette is less than a block from where I live.

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