Posts

It’s Springtime in Paris with Sunny Lemon Macarons!

It has been a long haul this chilly winter. In fact, I think it has rained since October, making it the longest hiver – more than I’ve ever known after living in Paris for 20 years, 3 months and 3 weeks. It’s my birthday today so I’m particularly 40-something sensitive in counting the years. It’s not the age, it’s the mileage, eh?
Although in France, we should be saying kilometres, rather than miles…

Ouf! Spring has sprung in Paris, enfin. What a pleasure it is to watch the first wasp of the year, buzzing amongst the tulips in the park and hearing the birds’ chattering singsongs in the morning and evening. And the sun… oh, the glorious sun; *bows*. Did we ever tell you just how much we missed you? With the sudden arrival of Printemps yellows and a family goûter this weekend, there was no question as to what macaron flavour needed whipping-up.

No sooner had the sun popped out, it took fright and hid behind a mass of stormy clouds – just as I was piping out the macaron batter into little rounds. Quoi? A hail storm? These hailstones look small but they’ve already melted in my palms!

Time to whip up some bright yellow lemon macarons

It had to be sunny yellow. If you’ve followed this blog back when the book first came out at the BBC Good Food Show, I made mimosa macarons just for you on le macaron blog, for something different. This time, it was simply good old plain – tart-yet-sweet – lemon. Nothing fancy; just tasty and agonisingly addictive.

A sweet golden ray of sunshine?

You know that euphoric feeling when you inhale the first sweet air of Spring? It was a magical sky on Sunday, not a cloud in sight – exactly as the weather is today. It’s that end-of-the-tunnel, feeling of relief with a natural energy boost that no supplements or extra fruit can really bring, is it? Now that is a lovely wee wink from la lune, n’est-ce pas?

Sun and the moon in Paris – ‘Macaron-style’!

Speaking earlier of miles vs kilometres, I’m seriously thinking of posting something about grams vs ounces. Does it really upset you when I – and other Europeans – post recipes in grams? Let’s be Frank, even if I’m still sticking to the name, Jill. More seriously, how many of you own digital scales? Tell me what you think.

Bonne semaine et vive le printemps!

P.S. The recipe for lemon meringue macarons is on page 41 of Mad About Macarons!