That could be the title of a song we all know. Can you just hear it?
Thank you for the macarons, for giving them to me…
Perhaps not. I have no idea how to put up video clips so it’s just as well, really. A friend on Facebook thought I looked like a raspberry macaron, for a start.
Last week I resumed teaching piano again. Now my life is complete with music back in the house after the long holidays. Before we split at the end of last term, I was stunned by the most gorgeous card fashioned by my mad-about-piano pupils. Is that not the sweetest card you could receive? What talent – I just get too emotional, blub-blub.
I also received this most fun wee present: a macaron keyring. It’s a permanent reminder not only of my wonderful students but that perhaps I belong to this mad macaron clan.
Speaking of presents, macarons tend to be a recurring theme. The other day a good friend brought the latest macaron for me to taste from the Paris Pâtisserie, Pain de Sucre. Remember I went along with Adam from Paris Patisseries to watch them make macarons one morning? Yes, that’s the place.
Did I make it in time for tea at quatre heures?
This friend is obviously a true friend: she walked around half of Paris – in this sweltering heat we’re having just now – with this rose, apricot and black sesame macaron in a paper bag. I think you guessed it’s packaging, didn’t you?
Apart from the distinct papery taste, it was inspirational. Not sure about the black sesame seeds, as they just caught in the teeth BUT the flavours were beautiful. Inspiration, indeed to make them at home when you have the crushed, travelled version. 😉
Next time I make rose macarons (see page 45 of the book), I’ll add some of these amazing little jelly squares from Nature Addicts. In France, they’re all the rage at supermarket checkouts and the kids adore them. I don’t know if they do apricot but they do an intense raspberry, which would be just right. In the UK, the equivalent is Fruit Stars, by the Fruit Factory.
During the holidays, I mentioned that I met up with Mardi of EatLiveTravelWritefor an afternoon of tasting pastries and tea. What I didn’t tell you is that we popped in afterwards to the Chocolatier, Georges Larnicol – a Meilleur Ouvrier de France – in Paris. Just check out one of his sculptures: a piano fashioned out of chocolate. Don’t you just want to tinkle on the ivories – or rather, ivory chocolate?
Music made to melt the senses
Then the other day I popped in to Georges Larnicol yet again. I wanted a peak at that chocolate piano. It had disappeared. In its place was a baby grand, filled with the most colourful macarons. Now there’s an idea…
Abba-cadabra!
What would my piano pupils think if I stuffed the inside of the instrument with macarons?
Perhaps they’ll just put it down to macaron madness.
Have a lovely macaron week!
Update: Apologies to all those who wanted to leave a comment and couldn’t.
We’ve had some crazy server problems so things have gone willy wonky.
Thanks so much for your patience!
https://madaboutmacarons.com/wp-content/uploads/2019/12/logo-mad-about-macarons.png00Jill Colonnahttps://madaboutmacarons.com/wp-content/uploads/2019/12/logo-mad-about-macarons.pngJill Colonna2011-10-03 12:31:162016-01-27 21:56:46Thank you for the Macarons
I think I upset some friends on Facebook. I “rubbed it in”, as it were. Well, yes I did and I’m sorry. Sorry because now I’m going to talk about it yet again: eating pastries in Paris.
These last few days I’ve taken a break from baking. The weather has been surprisingly summery after such a LONG winter that for once, it seemed wrong to stay in the kitchen. So there was nothing else for it but to take the short ride into Paris for a taste of some pastries and macarons. Would I do it on my own? Of course not. The pastry binge was with one of the most serious pastry tasters I know. Here he is in action:
Adam from ParisPâtisseries.com
My gourmet friend, Adam Wayda, has finally arrived from the US to spend the next few months in Paris, tasting his way around the best pâtisseries in the City of Light. You probably already know him from ParisPatisseries.com fame. Tasting pastries with the reviewer himself was seriously fun. I mean, this was my breakfast and lunch: for Adam, he had already a head start beforehand! How does he do it? Fat pants, he says.
Genin’s luxury boutique is more like a chocolate museum
This was my first time at Jacques Genin’s chocolateriein rue de Turenne and I was so glad that Adam had suggested it. The luxury chocolate boutique is full of the most incredible sculptures that are showcased like museum pieces. Time for a seat and a taste of Monsieur Genin’s Ephemère: a mix of chocolate mousse and passionfruit on a charlotte base, while Adam attacked a caramel éclair. Would he stick it under his nose like a moustache first? Just take a look at that hot chocolate. It’s not for the faint hearted.
What did Adam think of the caramel éclair?
We couldn’t leave without getting a few of Mr Genin’s legendary caramels. Adam persuaded me (it didn’t take much convincing) to try the mango/passion fruit caramels and the caramels au gingembre. True, at 110€ a kilo, one or two is fine. But you know me, that’s inspiration enough to make some at home à la Jilly. In the meantime, why not add some ground ginger and finely chopped glacé ginger to a crème au beurre salé?
Genin’s boutique was wonderful but he didn’t have any macarons. So Adam suggested a wee stroll up to rue Rambuteau to drop in for some macarons at Pain de Sucre.
macarons from Pain de Sucre, Paris
This is what was left from my doggy bag: chocolate mint, caramel au beurre salé, morello cherry-pistachio and chocolate-passionfruit. My first taste was his Fleurs de Sureau (Elderflower) macarons. Absolutely delicious. Cassis/Blackcurrant was excellent, too. The chocolate mint was just so refreshing with a dark chocolate button in the middle. Although it was hard and I had to take it out and eat it at the end, it was full of flavour. In fact, all of Monsieur Mathray’s macarons are just bursting with flavour at Pain de Sucre.
That’s what I adore in a macaron. But as you can see, the shells are not quite perfect. Some were coarse, some had cracks and some not perfectly round. But does that REALLY matter? Even Monsieur Mathray isn’t worried about absolute perfection. Some of his macarons may have a slightly bumpy shell (or “homestyle charm” as Adam calls it) but the taste is just fantastic.
Pain de Sucre’s refreshing chocolate-mint macaron
On the other hand, there are also many famous Parisian macarons that LOOK absolutely perfect but if you were given a blind tasting (i.e. not influenced by its colour or fancy name associated with it), it’s often difficult to tell the exact flavour you’re eating.
Beautiful macarons…
Many readers are excited when they get their macarons perfect first time. That’s brilliant! Even my Dad made fabulous macarons recently for the first time ever and he doesn’t even BAKE for goodness sake! But I’ve been amazed at some readers who make macarons for the very first time and are expecting complete and utter perfection. They worry when they have a slight crack or feet that are not big enough. Please, don’t be so hard on yourself! It will come …
Giant macarons in a luxury pastry shop
There are macarons – expensive macarons – in many great pastry shops in and around Paris that have been making them for years and they’re sometimes not quite “perfect”: not the perfect looking shell or perhaps a perfect shell but not enough flavour. They are made by professionals with the right equipment with fancy ovens. Professionals have access to liquid egg whites in cartons that do act differently. Many use macaron-making machines. We’re making them at home in our own kitchens, often with ovens that are so-so.
There’s no end of macaron flavours
Just remind yourself of this and have confidence that the next time you’ll get it right, once you’ve ensured you’ve done everything in the recipe and followed the tips in the book. Have you checked the oven’s exact temperature with an oven thermometer? Did you whisk your egg whites enough to stiff but still glossy peaks? Feet not good enough? Then leave your macarons out to dry a bit longer before baking them. Some people say they don’t need aged whites or they don’t need to dry out their macarons. Great. But again, we’re baking them in our own home kitchen and not as a professional baker. We can get perfect macaron results each time but if you have the odd crack now and again, don’t worry. It could also just be your egg whites – are they organic? These are best. If you’re going to the trouble of making macarons, don’t skimp on so-so ingredients.
Making macarons is not a competition: it’s about having fun, being creative and above all, enjoying them! There’s nothing quite like getting that rush of excitement when the feet form in the oven and you can think up your own flavours, bringing out the artist in you. To be able to say “I did that”. I mean, have you done the macaron dance out of sheer excitement with these things? The proof in the pudding, though, is the taste.
OK “I did that” and admit I did the macaron dance…
Talking of being creative…. for all macaronivores who are fans of the forthcoming Royal Wedding of Prince William and Kate, I’m looking to showcase YOUR inspired macaron creations for a Special Royal Macaron Procession on Le Blog on 29 April. It’s not a competition. Just a fun post to share our macaron ideas; it could be a typically British inspired flavour or on a decorative flag theme of red, white and blue. Please send me your photos to jill(at)madaboutmacarons(dot)com and I’ll add them to LeBlog. Have fun! But wait…
1st guest post and new series for egg yolk recipes with pineapple curd
Before you go, just a word for anyone who missed our first Blog Post from Erin, author of BigFatBaker.com. She is kicking off a brand new series of egg yolk recipes on the site with her organic pineapple curd. Just perfect for all those egg yolks left for making macarons!
https://madaboutmacarons.com/wp-content/uploads/2011/04/macarons-pain-de-sucre.jpg283378Jill Colonnahttps://madaboutmacarons.com/wp-content/uploads/2019/12/logo-mad-about-macarons.pngJill Colonna2011-04-11 14:58:232015-04-02 11:01:18Paris Pâtisseries and Perfect Macarons
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