Foray into French - Macaroons

My first taste of macaroons was at Laduree in Paris.  From my first mouthful I was hooked.  But I’ve been scared to buy them in Brisbane, as I’m afraid they won’t quite live up to how I remember them in my mind.  I finally decided to tackle them this weekend, since it was looking a bit quieter than normal.  My expectations were not high but I figure I have to start somewhere.

Macaroons are hard to describe – they are basically a meringue cookie (containing ground almonds), filled with some kind of sweet filling.  They are light and delicate, and the texture of the cookie contrasts nicely with the unctuous filling.  For my first attempt I was aiming for aqua cookies with blackberry and mascarpone filling.  I used this recipe from Tartelette (she’s French so she must know how to make them no?).

However, obviously I made mine green, as I’m hoping to make some to serve at my engagement party next weekend (the theme colours are aqua, blue and green).  Instead of the raspberry filling that Tartelette proposes, I used blackberry jam.  Unfortunately I was a little over-zealous with the food colouring, and as a result they look kind of like frogs with tongues poking out.

I’m also interested in experimenting with chocolate ganache, and fruit-based filling.  I will keep you posted on my progress.

I actually experimented with two sizes – the ones in the photograph are my small size, and are only about an inch in size.  I made larger versions but alas I didn’t cook them for long enough and they crumbled on the baking paper.  I actually think I prefer the smaller size anyway, they are like little sweet pockets of air that dissolve in your mouth.

Based on my first experience, and thanks to the excellent instructions of Tartlette, I have to say I don’t think macaroons are hard, so much as fiddly and reasonably time consuming.  Like most baking, there is a science and a process that must be followed.  I am  happy to follow instructions, which is why baking works for me.