Salted Caramel Macarons

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Fleur de Sel Macarons (aka Salted Caramel Macarons)

This post may contain affiliate links. See my disclosure policy.

This is part of my Macaron Mondays feature! I hope you’ve been inspired to make some macarons!

For the basic macaron recipe I use the Laduree macaron recipe.

FOR A PRINTABLE RECIPE, CLICK HERE!!
Materials needed:

  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template (either make one or get one here or here. It makes piping easier)
  • food processor (for the cream filling, I use this one)

Laduree Macarons Recipe

275g ground almonds  

250g powdered sugar   

210g egg whites          

210g granulated sugar 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!   

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Salted Caramel Filling Recipe
(makes 1.5 cups of caramel)
1 cup of cream
1.5 cups of granulated sugar
2 tsp coarse salt (or 1tsp for a less salty flavor)
1 cup unsalted butter

Instructions:
1. Chop butter into small cubes and set aside.
2. Pour cream into the pan and add the salt. Bring to a low boil while stirring and remove immediately. Do not scald the cream.
3. Place the sugar into a new pan. Cook over medium hit while stirring constantly.
4. Stir until sugar is melted and has caramelized into a rich color. Remove from heat.  Do not burn the sugar.  If your caramel starts to burn, throw it away. You cannot rescue it.
5. Pour and stir the hot cream into the caramel mixture. BE CAREFUL!!! Add the cream VERY SLOWLY.  The caramel will spit and boil up, so stir while incorporating the cream into the caramel.
6. Let the caramel cool to 115 degrees (about 5 minutes later).
7. Whisk in the cubes of butter into the mixture until melted and mixed.
8. Pour caramel into a shatter proof bowl and refrigerate until cold.

To use the caramel:
1. Remove from the fridge.
2. Whisk the caramel mixture to stiffen to more of a butter/cream consistency. Do not over-whisk as the caramel will separate.

Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.  


Now, these cookies won’t be bad if you eat them immediately, they will just be amazing if you want a day.  The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie. 

YUM!

 This caramel tastes good on other things too, not just macarons!

For my favorite product recommendations for making such delicate cookies, check out my amazon store

I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable, Metamorphosis Monday’s at Between Naps on the Porch, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E, Cottage Style Party at Lavender Garden Cottage  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Tablescape Thursday at Between Naps on the Porch, Oh the places I have been at the Tablescaper, Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Seasonal Sundays at the Tablescaper, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written at http://peoniesandorangeblossoms.blogspot.com

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Marionberry Macarons Recipe

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.
Marionberry Macarons
This post may contain affiliate links. See my disclosure policy.



For how to make the macaron cookie shells,  I use the Laduree recipe.

Materials needed:

  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template (either make one or get one here or here. It makes piping easier)
  • food processor (for the cream filling, I use this one)

Laduree Macarons Recipe GET THE PRINTABLE RECIPE HERE

275g ground almonds  

250g powdered sugar   

210g egg whites          

210g granulated sugar 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!   

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Filling – for Marionberry Macarons

For these macarons, the easiest way for the filling is to buy seedless marionberry jam.  I used Harry & David seedless marionberry Jam. 

 Once the cookies are cool, add a dollop of your filling to one cookie and spread with a small knife, spoon, or icing spatula. 

Place the other cookie to your filling, press gently, and slightly twist the two together.

Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.  

Now, these cookies won’t be bad if you eat them immediately, they will just be amazing if you want a day.  The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie. 




What is a Marionberry, you ask?

I realized that some people may not have had a marionberry.  The Marionberry is a type of blackberry, first bred by Oregon State University.  It was first grown in Marion County, Oregon (hence its name).  It is a little bit sweeter than the typical blackberry.  So in other words, it’s good.  Growing up in the Northwest, we would eat all kinds of berries.  They are seriously weeds up there. 


Marionberry macarons

Marionberry Macarons

Check back next week as I continue Macaron Mondays!


For my favorite product recommendations for making such delicate cookies, check out my amazon store

I’ve linked up with:
The Scoop! at Confessions of a Plate Addict/Stone Gable, Metamorphosis Monday’s at Between Naps on the Porch, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E, Cottage Style Party at Lavender Garden Cottage  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Tablescape Thursday at Between Naps on the Porch, Oh the places I have been at the Tablescaper, Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Seasonal Sundays at the Tablescaper, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!


Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com
This post my contain affiliate links.

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Raspberry Macarons with recipes!

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

Raspberry Macarons like Laduree

The recipe I used to make macarons (mah-ka-rohn) is from Laduree.  It’s from this fabulous book: Laduree: The Sweet Recipes.  Let’s get started.

Raspberry Macarons like Laduree

Materials needed:

  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag)
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template (either make one or get one here or here. It makes piping easier)
  • food processor (for the cream filling, I use this one)

 

Laduree Macarons Recipe – printable recipe HERE

275g ground almonds

250g powdered sugar

210g egg whites

210g granulated sugar

 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Filling – for Raspberry Macarons

1. For these macarons, the easiest way for the filling is to buy seedless raspberry jam.  I used Harry & David seedless Raspberry Jam.

 

2. Once the cookies are cool, add a dollop of your filling to one cookie and spread with a small knife, spoon, or icing spatula.

 

3. Place the other cookie to your filling, press gently, and slightly twist the two together.

 

4. Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.

 

Now, these cookies won’t be bad if you eat them immediately, they will just be amazing if you want a day.  The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie.

Raspberry Macarons like Laduree

Making the meringue

Finished meringue

 

My macaron template
adding almond flour to the meringue
macaronnage
we actually didn’t fold these enough.

Aren’t they pretty??

Raspberry Macarons like Laduree

 

Raspberry Macarons like Laduree

I just want to show you that I haven’t always been the best at making macarons!  Below you can see the first time I ever made macarons… they were poofy and not perfectly flat with little feet.  That’s okay… with practice I became better.  But guess what? The ones below still tasted the same as the ones above! So, if you don’t get it on your first shot, don’t worry!

 

For my favorite product recommendations for making such delicate cookies, check out my amazon store

 


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Tartine Bakery: A Review

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

A San Francisco French Bakery Review

I love French pastries.  I love them so much, I used to beg my dad to bring home a smooshed croissant from Paris when he had to go there for business trips!  There is nothing like a real French croissant.

So, I decided that I needed to go to to Tartine Bakery located in the Mission District in San Francisco.

Why?

Zagat gives it a 27/30 and says “it’s the best croissant ever”. The NY times declares it “the best croissant on the West Coast”.  Well, San Francisco is much closer to me than Paris!

Those are some big expectations to live up to.

1. First up, the frangipane croissant (basically, an almond croissant).
Was it good? Yes, really good. It was oversized (I suppose that’s fitting for a croissant in America!).  The filling was good.  BUT it was overdone! Yep, too brown. They shouldn’t have served them as they were overdone, but they sold them anyway because they can.


2. A gougere

This gougere was oversized, as big as a softball. It was okay. Gougeres taste best hot out of the oven. They should’ve rewarmed it before they sold it.  It is rare to have a bakery sell them though.  I’m biased, I like mine better! I would pass on this if you were to go there (unless they were straight from the oven!)


3. Pain au chocolat

Nothing special about this, other than the fact that it was huge. It was also over baked. You can see the super dark brown on this. Overdone!


So far, we are 0/3. I’m not impressed like I feel like I should be. Why is everyone so ga-ga about this place?
I didn’t try a plain croissant. Why? Because they were even more brown than my pain au chocolat! I knew they wouldn’t be what I was looking for.

4. A Buttermilk Currant Scone
Ok. Now this is worth raving about!  It was really really good. It had the consistency of a true English scones. I loved it!  It would go really good with some afternoon tea.  You need to try this! I see why people talk about their scones!

currant scone!

5. Lemon poppyseed bread
I forgot to take a picture. We literally had one bite and threw it away. It was so sickeningly sweet and fatty I literally couldn’t eat it.  It was bad, just….bad.

There were some other goodies that caught my eye but since it was 10am, I couldn’t order everything!

Lemon meringue cake…

lemon meringue

Chcolate hazelnut tart and frangipane tart

Lemon tarts….

these look really good

Ok, one more picture!

Verdict: It was good, but not a 27/30 on the zagat and definitely not the best croissant ever. Their ovens seemed to be running hot that day, so all of the delicate puff pastry dough was overbaked and therefore not as good. They should’ve just thrown those batches out and served ones cooked at proper temp.  The scone was really good though.

I heard they apparently have excellent bread that sells out before it’s even made, so I may be back for that.

But for now, I will stick to eating croissants only while in France.

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Europain… aka a whole expo in Paris on baking!

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

Due to my insomnia one night… I got sucked into the internet planning my future trip to Paris and ran into EUROPAIN.

What is Europain?  It is a world bakery, pastry, ice cream, chocolate and confectionery trade show.  Aka, something I need to go to. NOW.  This event took place from March 8-12 this year.

Why do I want to go? Because… this.

and this…

The whole industry shows up. And shows off.

This is *the* place they hold all of those competitions.  I had no idea it was a whole expo too!

ooh laa laaa

And they make things like these, I don’t know what they are put appear to be full of lemony chocolately berry goodness!

How CUTE are these chocolates?! Or are they cakes?! Who cares they are cute!

this may be the cutest confection I’ve ever seen.

In addition to the competitions, bakeries show off new things with SAMPLES!

Here is hall 5. That means there are at least FOUR OTHER HALLS in this place!

See, it’s an expo! I NEED a pass!!!  Je voudrais un billet a Europain! Bustin’ out the French! (I never actually took French, this is just what I’ve picked up over the years, Je voudrais un billet a metro is a phrase I had to learn!)

It is an expo, so we can learn about the 7 trends for 2014 for this industry. One of them includes breaking down the barriers between baking/pastry making and the consumer. The consumer wants to watch it be made and then eat it all at the same time!

apparently this is what future bakeries should look like!

They also have industrial equipment. This one is making lots of caramel. I always get mesmerized watching these machines work.

This one imprints chocolate.

This one makes all different shapes of edible goodies! WHOA!

They also have new products. Like praline powder… so desserts with praline chocolate will be more accessible. GOOD! I loooove praline!

And, I had to include this picture. It’s a cow made of bread.

So, in summary, Europain looks AWESOME!  It is in Paris every year in March.

But how do we get tickets?!  Ummmm, well, sorry to disappoint.  You have to be a member of the industry. Or a student at a baking school. Yet ANOTHER reason why I am trying to convince my Husband and Dad to take French baking classes with me in San Francisco!

For more information, visit their official website

To drool over more photos, VISIT THEIR FLICKR! 

The photos in this post were taken from Europain’s facebook page. 


I’ve linked up with The Scoop!, Tablescape ThursdayWow us Wednesdays!Open House Party Feathered Nest FridaysSeasonal Sundays & Oh the places I have been,  life of the party the style sistersFavorite Things Blog Hop, and What’s it Wednesdays. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com



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Macarons: Martha Stewart and ‘lette macaron review

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

Macarons… Part Deux. 

A Martha Stewart macarons magazine and ” ‘lette macaron” shop review!

My new issue of Martha Stewart arrived today, and to my delight macarons were featured on the cover!  Macarons are one of my favorite things, I wrote a whole post about macarons which you can see here.

First, Martha Stewart Magazine March 2014 issue:

Eye candy! 
Add caption

Of course, in Martha Stewart style, she makes her macarons from scratch. I mean, you blanch your own almonds and then grind them yourself.  I prefer to buy almond flour instead of make my own!  Macaron making is already difficult enough!

Below, she has suggestions for flavors and fillings.  She has (clockwise, from top left) chocolate hazelnut filling, espresso, rose raspberry, vanilla bean, and mint chocolate.

the different flavors

For the recipe, I recommend this recipe she has on her website, as you don’t have to make your own almond flour. 


After seeing this beautiful cover, it reminded me that I meant to write a review of ‘lette macarons.

‘lette macarons… a review. 

‘lette macarons is a macaron shop located in Southern California. They have several locations, the original in Beverly Hills.  They have another at Fashion Island in Newport Beach, one in Glendale, Larchmont Village, and Pasadena. 

official picture

I visited the shop at Fashion Island.  When you walk in your a greeted with a whole counter of macarons.  The store is cool… macarons will melt if it’s too hot!

fuzzy cell phone picture! 

 They have 12 flavors everyday with 3 seasonal flavors.  They of course box them up in cute boxes. For macaron cookies, presentation is half the joy!

left to right: earl grey, violet cassis, rose, pistachio, sweet wedding almond, raspberry

 The flavors I have tried:

  • Salted caramel:  Delicious. Definitely try this one! 
  • Lemon: Wish it tasted more lemony.
  • Sicilian pistachio: Good, wish there were bigger pistachio chunks in the filling, but that’s just my preference!
  • Earl Grey Tea: It was interesting.  It tasted like… Earl Grey.  It would be a good breakfast cookie!
  • Violet Cassis: the purple one, it was really really good. I had no idea what “violet cassis” would taste like, and I can’t really describe it.  It is worth trying!
  • Rose: didn’t really have much flavor. just tasted like a plain macaron to me.
  • Raspberry: Of course, raspberry macarons are delicious. Never had a bad one!
  • Sweet Wedding Almond: well, I love marzipan. And I love macarons. This was like a marzipan macaron. My favorite, but probably not for everyone. If you don’t like marzipan, skip this one.

Other flavors I have not tried: Caribbean chocolate, coconut, coffee, vanilla, passion fruit.

ok, so I ate two in the car.

 And here’s a picture from a different trip!

The salted caramel. It is DELICIOUS. My favorite one.

When you walk into the shop, they always have a macaron tower.  You can purchase a tower for a party.  I would… if I was going to host a party!

Or you could always get a huge pretty box!

 If you go, I would go in the morning. As the day goes along and they warm up, they don’t taste as good. Like most French desserts, they are fickle!

Thanks for stopping by.  If you’re in LA, check out ‘lette if you’re too lazy to make your own!

I’ve linked up with The Scoop!, Tablescape ThursdayWow us Wednesdays!Open House Party Feathered Nest FridaSeasonal Sundays & Oh the places I have been,  life of the party the style sistersFavorite Things Blog Hop, and What’s it Wednesdays. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

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San Francisco French Pastry Shop: Craftsman and Wolves

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

About 1-2 weeks ago my husband and I were watching a show on tv called “Unique Sweets” .  They had a whole episode dedicated to chocolate shops in San Francisco.

As we sat there drooling, we decided we could go check it out! Here’s the report:

The shop is called “Craftsman and Wolves”.

picture from official website

They have a whole bunch of goodies in the cabinet.  The far right contains the baked pastries.  The left is the refrigerated cakes.

We chose several items.

#1. The Chocolate, Caramel, and Vietnamese Cinnamon Cube Cake.

This was what was featured on the show. And rightly so! It is divine! The outside is actually spray-painted with chocolate, that’s why it looks so perfect!

A look at the inside of this cube cake… it is a nice fluffy chocolate on the outside.  The middle has a layer with cinnamon.  And the bottom is this yummy crunchy caramel crust.  My only complaint is that the crust isn’t big enough! It needed to go all the way to the outside. 

#2. Next up, the Caramelized Hazelnut Financier.  It was GOOD.  I mean, you could eat like 5 of these.

If you don’t know, a “Financier” is a type of “Petit Gâteau”.  It is a type of little French cake and it is made with almond flour.  It isn’t quite as sweet as the traditional American cake.  It is most similar to the pound cake.

Here’s how you say “financier”: fy-nan-see-eh
Here’s how you say “petit gâteau”: puh-teet gah-toe

Hazelnut Financier

 #3. Hot salted sipping caramel with buttery croissant bites.

Wow. This was seriously delicious.  It’s like a hot chocolate, but hot… caramel. I’ve never had one before.  It was just… good. It was a small espresso shot size, not too overpowering with sweetness.

Okay. Well there ya go.  Now I just need to figure out how to make my own hot sipping caramel. 

Or… I could just go visit the bakery again.

My one and only complaint: parking is nearly impossible to find.  If you can walk, bike, or take a bus to the Mission District in SF, it’s probably a lot easier!

Now visit Craftsman and Wolves Instagram and look at some of their pretty pictures!

 I’ve linked up with The Scoop! Visit Confessions of a Plate Addict blog, Tablescape Thursday at ‘Between Naps on the Porch’,Wow us Wednesdays!at Savvy Southern Style, Open House Party at no minimalist here, Feathered Nest Friday at French Country Cottage,Seasonal Sundays & Oh the places I have been at The Tablescaper, and life of the party at the grant life, and the style sisters, and Thursday Favorite Things Blog Hop

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Macarons! Loving Laduree and Pierre Herme

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

Macarons! J’adore!!!

What is a macaron? It is a meringue cookie made with egg white, sugar, and almond powder.  The filling is then made with jam, ganache, or buttercream.  It is a French cookie that developed in the 1700s. And boy, is it good!  This cookie is not to be confused with the macaroon, the coconut based cookie. Since we’re learning about macarons and macaroons, let’s learn how to say them correctly too:

  • Macaron: mack-ah-ron (Ron as in “on”, like the light is on!)
  • Macaroon: mack-ah-roon (as in ra-coon!).  

So, let’s let our eyes have a feast!

I’ve linked up with The Scoop! Visit Confessions of a Plate Addict blog, Tablescape Thursday at ‘Between Naps on the Porch’, Wow us Wednesdays! at Savvy Southern Style, Open House Party at no minimalist here,  Feathered Nest Friday at French Country Cottage, and life of the party at the grant life!


Aren’t they pretty?

There are two big French macaron houses: Laduree and Pierre Herme!

These are the regular flavors at Laduree!

Of course, such a precious cookie needs a pretty box to go into! 

Aren’t these boxes pretty?!  So that way when you’re sad you ate all of your cookies in 1 day, you still have a pretty box leftover to remind you of them.  

 Now onto Pierre Herme… known for their cat boxes!

Le Chat

CHacolAT

YUM! 

The flavors from Pierre Herme! 

 What one do you want to eat??

A raspberry one, from Pierre Herme?
What about a pistachio one?

Or a white chocolate orange blossom?

…and a raspberry, and a blackberry, and chocolate, and lemon, and and and!

Here I am in front of the Laduree store at Harrods in England.  Even the store is cute like the cookie! 

I feel like Marie Antoinette when I eat macarons! You can see above!

I love them so much, I even had them at my wedding!

Can you believe these were at my wedding!  The corset in my dress was so restricting, I was only able to enjoy one macaron (a pistachio one!).  My 15 year old male cousin however, informed me that he ate 10 of them and did not feel sick at all!  For future reference, if you think you’ll feel sick after 3, apparently you can still feel good after eating 10…

Have you ever had a macaron?  On another day I’ll post about how I have attempted at making my own, but this way is much more fun!

I’ve linked up with The Scoop! Visit Confessions of a Plate Addict blog
I’ve also linked up with Wow us Wednesdays! at Savvy Southern Style, Open House Party at no minimalist here, and Feathered Nest Friday at French Country Cottage!

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