Week 7: Petit Four Demi Sec-The French Macaron Edition

The French Macaron thing is fairly new to me. I always thought a macaroon was a delicious, semi-sticky coconut cookie and that was that. But when my dear friend, Danielle showed me the inspiration board for her Parisian-inspired nuptials, I was immediately entranced by the beautiful colors and delicate structure and have been dying to make them since.

Side Bar: If you want to see some unbelievably gorgeous photos of Dani and John's wedding, check out some of the coverage on blogs like this one and this one. Besides being a ridiculously good-looking couple, these are two of the sweetest, most generous, kind, and intelligent people I know (and future cover models!)  

As coincidence would have it, the Pierre Herme shop (which served as inspiration for their wedding colors) happened to first open in the Omotesando neighborhood of Tokyo. I was able to drag my friends into the shop that we stumbled upon during our last day in Tokyo before returning to the States to join the celebration .If you find yourself in Paris, London, or Tokyo, I'd say they are worth the visit!

But I digress, the main point here is that I was thrilled to learn how to make these lovely little treats. If you Google French Macaron recipe, you'll find that there are very few ingredients. However, you'll also find the many thousands of ways you can screw them up, and horror stories of failed attempts. I'm lucky to have learned how to make these from a French Master Pastry Chef who has been making them since the age of 14!

You start by making a meringue of egg whites, adding in the white sugar after they've reached soft peak. At this point, you can add the food coloring:

Call me Christmas crazy, but I think this looks like the Grinch

After sifting together the almond flour and confectioner's sugar, you fold the mixture together until just combined. Then, you pipe them out into 1" rounds:

After letting them sit for 30 mins (to develop the characteristic thin crust), you bake. It's so satisfying to see them develop their signature 'feet' at the bottom. Finally, you fill with jam, ganache, etc and enjoy!

Almond Macaron with Chocolate Mint ganache

Filled with Lemon Buttercream

Coconut Macaron with Banana Compote

Here are all the varities including: Lemon, Pistachio, Raspberry & Coconut

Now that I have the technique under control, I can't wait to try new flavors like these beautiful Tiramisu ones, or the hazelnut Nutella. Does anyone else have some interesting flavor combinations to suggest?

I'll follow up with a (admittedly less enthusiastic) post with the rest of the demi-sec petit fours!