Mad about Macarons!
I have a confession to make. On the same night that I concocted my Mississppi Mud Pie last week, my housemate also made some delicious macarons. And I ate several. Needless to say these tasty French treats have disappeared now, and needless to say any house that knowingly make a sticky choclatey pie and cream-filled melt-in-the-mouth meringues to consume on the same night, have got problems.
Anyway, it takes a special kind of dessert to compete with a mud pie, but compete these macarons certainly did.
My housemate used her new Mad about Macarons! book by Jill Colonna which promises to have you making macarons like the French, and that actually this is easier than you’d think. To start with, she tackled one of the ‘Plain but fancy’ recipes in the book, the rose macarons. They really weren’t too hard but did require very careful measurements, an electric whisk and a piping bag.
They came out well, if a little more orange than we’d hoped. We think maybe they were in the oven a bit longer than the 10-12 minutes recommended. They were still delicious though- optimum caramel chewiness on the outside, and chewy and soft where the macaron met the rose cream.
Besides we’ve plenty of opportunities to get the recipe just right. The book includes recipes for beetroot and chocolate, thai green cuury, Bloody Mary, and white chocolate, pistachio and wasabi macarons to name but a few. And there’s no way we’re not testing out the tikka masala ones…