Mac Mac Macarons

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.

Meyer lemon black pepper with strawberry citron filling

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!

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7 thoughts on “Mac Mac Macarons

  1. Hey there!!!, I made my “mac shells” as well, but didn’t fill them yet, and guess what?… I have three different kinds of filling in my fridge: buttercream, cream cheese and mascarpone… so far… Mascarpone is my winner too. Your macs look A M A Z I N G!!!… way to go!!!

    • merci!! where are your fotos? i found some fromage blanc at the grocery store and will try and use that for filling too.

    • In fact I believe a guy from Taiwan won the international bread competition baguette category in france making a lychee and fermented rice flavored baguette. 🙂

      • In fact I believe a guy from Taiwan won the international bread competition baguette category in france making a lychee and fermented rice flavored baguette. strike that he won the bread category in the Louis Lesaffre Cup competition.

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