Le macaron – French merringue-based confection made with egg whites, confectioner’s sugar, granulated sugar, almond powder/ground almond, and food colouring. Often confused with the macaroon.
Please! I beg you! Do not call a macaron a macaroon!
I realize it’s trivial, but hearing people use the word macaroon when talking about macarons really is a pet peeve of mine. It’s almost as bad as “I seen it” instead of “I saw it”.
My obsession with macarons has been passed down to my daughter. When we were at the Marriott Manila, the only thing she asked for was a little container of macarons. Yes, my then three year old daughter sat at a table, sampling a macaron or two as we waited to head to the airport to catch our flight back to Canada.
While visiting New York City, Little One and I were in heaven when we happened to pass by LADURÉE! I know it sounds silly, but that was one of my favourite moments. Being able to share the love and appreciation of Ladurée macarons in New York City with my daughter was a special experience.
Whenever I’m in Toronto, I try to make sure I fit in a visit to patisserie NADÈGE.
I always say the best wedding favours are macarons! There’s just something so beautiful and so classy about macarons. My cousin and his bride gave each guest macarons at their wedding. Very elegant.
Why the Macaron Obsession?
If you’ve ever attempted to make your own macarons, you’ll know that there is a great level of skill involved. I have a deep respect for who have perfected the art of making macarons. The almond meringue is so delicate and easy to ruin for those who are not seasoned macaron makers.
I love the look of the macaron. Macarons are so visually appealing. When you have a variety of macarons, it’s a feast for the eyes. Macarons come in so many different flavour combinations and colours. To make perfect macarons, you need to be a true artist. My little one says “a true wizard” because it takes a while to perfect the technique of making them.
It’s the actual meringue part that can be tricky (at least for me). Making a good buttercream, ganache or jam for the filling isn’t the hard part.
Apart from admiring the technique and artistry involved, another thing I find so appealing about the macaron is that they’re so whimsical. Imagine having a tea party with tea in delicate tea cups and these dainty confections to pair with your tea? So pretty!
I’m just a little excited. Two years ago, I attempted making macarons at home. It was a disaster. The macarons fell apart, didn’t turn out, and it was just a mess. I have to admit, I was in tears. However, being
stubborn bull-headed head-strong tenacious, I love a good challenge. I still don’t have the macaron-making technique perfected, but these turned out better than my previous attempts.
I followed this basic French macaron recipe to make the above macarons.