Tuesday, 13 July 2010
A delicious thing of beauty
Macarons always seemed to be a mythical type of food to me. I had heard of them in hushed, almost reverent tones from friends who had been to Paris, and seen them make or break aspiring chefs on TV shows. Macarons are resplendent on the pages of foodie books and magazines.
Until recently, it never occurred to me that I could actually make such a fancy dessert. However, my husband and I spent a night together making macarons. It was our first attempt, and I have to admit that I'm pretty proud of it. So here's our adventure making violet macarons.
First off, you should prepare in advance if you want to make macarons. One of the most important ingredients is egg whites, and for macarons it's better if they're old. Separate your eggs a couple of days before making the macarons. (For more explanation about using old egg whites and more tips for making perfect macarons, click here.) You'll want to make sure that you have the right ingredients in advance, too. The possibilities are endless when it comes to macarons, but I loved these violet flavored ones. Flower flavors tend to be dainty and elegant in a way that pairs really well with macarons.