Yesterday I had my second attempt at the delightfull french treat of macaroons. I was given a beautifal little book " Secrets of Macarons" by Jose Marechal. I was particulay interested in learning to make these propery beacause thay are a gluten free treat. Many deserts can be adapted to becomeing gluten and lactose free but they often lose something in translation and taste slightly odd.
The book has 25 pages of informatin and techniques before you even get to start you little creations. On my first attempt a few weeks ago I decided to skip the first and go directly to the recipe. What I made were brown blots of chewy biscuit that had the unfortunate resemblance to a small animals bowel movement. The nextra effort in making an Italian meringue defiantly makes a difference to the crust. The almond meal created a problem as well, the only sort i could get was far to coarse and needed to be sifted mutable times to remove impurities, resulting in a bowl full of almond bits i have no clue what to do with.
I do believe my Macarons to be a success, unfortunately having never tasted a "real" macaroon I have nothing to compre it with. I may have to entice somebody out to coffee so I can have a the chance to sample and compare.
2 comments:
Macarons come across as a challenge. I've never tasted one either. Seeing as they are french I might have to try and have one when I'm in France in a couple of weeks.
Love the new look of your blog too. Very stylish. Clean cut. You. :)
Oh wow France how exciting! Micky and Katrina will be there in a few weeks. I also asked her to eat one on my behalf :)
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