For the past week I’ve been playing around with macaron flavors. For the record, I’m referring to the mini hamburger-esque meringues, not to be mistaken with the American [coconut] macaroons. Of course you remember previous posts of me scouring the entire city of Paris for the best macaron, no?
Although we received a recipe and demo at LCB for macarons, we never actually made them. When I asked Chef Tranchant, “Pourquoi, Chef?”, he explained that that our piping control was not advanced enough and this was an intermediate-level dessert. I thought, fair enough…I’ll just make it at home! When there’s a will, there’s a way. Comment se dit en francais? Besides, if I didn’t make macarons for friends, I don’t think they’d believe that I really studied pastry in Paris.
I was on a tight schedule to deliver these to friends at o ya that I didn’t get a chance to take a picture of the ones not pictured above. They included buckwheat with caramel fleur de sel filling and matcha black sesame with strawberry mascarpone filling. So after one week of macaron practice I’m satisfied with the taste and texture of the shells down but must practice more fillings. It’s tricky because the filling can’t be too moist. I did a lot of blog research and ended up using mascarpone in all three fillings. As I hope you are well aware by now, I am not fond of buttercream, especially made with American butter. If I was making it in Paris, that’d be another story. Anyway, hopefully the weather will cool down so my macaron fillings hold better!
Any macaron ideas? Send them my way 🙂 Merci, a bientot!