Food is fashion, and fashion is food, and that’s why macarons became gradually, then suddenly, a thing. With their melt-in-your-mouth texture, creamy fillings, and pastel colours, macarons — not to be confused with macaroons — are today’s It cookie.
First, there were cupcakes, frothy and pink with icing aplenty but tastes change and it was time for something new.Those who found the omnipresent cupcake not only messy but a bit, shall we say, common, have been charmed by the introduction of this dainty French treat.
The shell, made of ground almonds, sugar and egg whites, originated in Sicily, where Arab invaders had introduced almond- based sweets developed in Persia. But today macaroons can be found in shops springing up all over London, Paris – and even Dublin.
One bite of these pouffy, flying-saucer creations yields an invigorating combination of crunchy, chewy and gooey textures all at once. And there are a million different flavours to choose from including chocolate, pistachio, rose water, green tea, tiramisu and vanilla creme brulee.
Too easily confused with coconut macaroons, this cookie is almost always mispronounced, so remember to roll the “r” when you say macaron. Its last syllable rhymes with moan – and moan you will when you try this sweet and delicious recipe.
A dash of edible gold paint and luster dust transform them to gift-worth treats.
You Will Need
100g almond flour
200g confectioners’ sugar
120g egg whites
40g caster sugar
gel food colouring
filling of your choice
In a dry bowl, beat the egg whites for
one minute until stiff peaks form, and
fold in the granulated sugar.
Fold in the confectioners’ sugar and
almond flour just until combined.
Fill a piping bag with the batter and
pipe evenly sized rounds.
Let it sit for 45 minutes, and bake for
10 minutes at 345 degrees.
Carefully weigh your ingredients. It may seem too tedious, but it’s a very crucial step for this recipe to work.