Tag Archives: macaron

chocolate peanut butter macarons

Well, as I mentioned a couple days ago, I took an awesome class at the Cambridge School of Culinary Arts taught by Master Pastry Chef Delphine Gomes.  Macarons are clearly the hot new (well, not as new now…) thing, and I love them, but I just can’t afford to keep up the habit with the prices shops charge for them.  Besides, it’s much more fun and rewarding to make your own!

The problem was that the first recipe I tried was a little more complex and I probably should have read up a little more ahead of time to really figure out what I was doing.  I guess I thought since I could handle meringues, macarons wouldn’t be too much harder.  I was wrong.  Macarons are notoriously finicky, are fragile, and crack easily.  My first attempt, did not go so well…. Continue reading

une leçon de macarons (a lesson on macarons)

Did you know that this past Sunday was Macaron Day in NYC?  I got an e-mail about it yesterday and then this afternoon a friend told me about her weekend in New York and all the macaron shops she hit up while she was there.  Oh man was I jealous. If only I had known!  The good news is that Anne told me that the Danish Pastry House, which I absolutely love and is just a short drive from our place (or a longer walk when my knee is up to it), has awesome macarons.  Yes!

The other good news is that my own macaron making skills have improved.  Dramatically.  Remember my horribly failed cinnamon apple macawhoopsie pies?  That were supposed to be macarons?  Right, well, I was kind of afraid to try making macarons again after that.  But my wonderful husband got me a class on macarons at the Cambridge School of Culinary Arts as well as a cute little book on macarons for Christmas.

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cinnamon apple macawhoopsie pie

apple macarons

So the time had finally come for me to make my own macarons, which Joseph was reminding me on a regular basis.  He had seen a recipe for cinnamon apple macarons on Dessert for Breakfast that look absolutely amazing.  I kept pleading with him, saying that we should probably start with something a little much more basic.  When he finally relented and said, “Yeah, you’re right, we should probably start with something easier” I was suddenly determined that I would not start small.  No, I was going to make the cinnamon apple macarons if it killed me.  And it nearly did.

Ok, that’s a complete exaggeration.  But if you’ve never tried to make macarons, or talked with anyone who has, or read anything about them, you may not know that they are difficult to make because of the very temperamental meringue cookies that make the sandwich.  This particular macaron has many elements, and well, it just didn’t work.  At all.  It completely flopped.  I didn’t get the macaron “foot” (the little bottom that each of the cookies is supposed to have), they were dense instead of airy, and each top was completely covered in little cracks. Continue reading

macaron colorwheel

Ok, I’ve been terrible about posting.  It’s been such a busy summer with nearly every weekend out of town and I admit, I’ve totally slacked off on the blogging.  The good thing about all the traveling (besides seeing friends and family!) was getting to try more macarons!  If you’ve been following pixelated crumb at all, you know that I’ve been searching (here and here) for the best stateside macaron.

While we were in DC a week and a half ago to celebrate my dad’s birthday, we went to Praline in Bethesda, MD.  The chef who instructed my pastry class at L’Academie de Cuisine about 4 years ago told us that Praline had the only decent brioche in the DC area, so it seemed like a good bet that they would have good macarons. Continue reading

macaron expédition

Remember my search for a macaron that rivaled the one I got in France?  Well, I hadn’t given up the search, but until this past weekend, the only other macarons I had tried were the ones from the River St. Whole Foods in Cambridge.  They were good, fine, whatever, but not worthy of their own post.  Luckily my sister-in-law, Jordan, tipped me off that Joyce Bakeshop in Brooklyn has amazing French macarons.  Now, a tiny disclaimer here that Jordan and her husband Mark are actually good friends of Joyce and her husband.  That said, this place is awesome, all family connections aside. In addition to the great vibe and friendly, helpful staff (definite bonuses, but let’s not kid ourselves about the most important component of a bakeshop!), the goods here are are more than good.  The shop has shelf after shelf of delectable treats of all kinds (chocolate cakes, fruit tarts, and puff pastry, oh my!) that I just can’t decide between.

joyce bakeshop

I could go on and on, but it would make me too hungry and not to mention depressed because I live 4 hours away.  But we were in New York this weekend visiting Mark and Jordan (and little almost 2-year-old Amelia!) and for a wedding luncheon and frankly, there was no way I was leaving the state without going to Joyce’s and getting a macaron.  We went Saturday night but alas, it was too late in the day and they were out of macarons.  So we tried again the next afternoon on our way out of town.  Success! The second that I saw that they had macarons I ran and  told the guy at the counter that I needed one of every flavor.  I was in such a rush that I forgot to ask what flavors they were, so it’s kind of a guess… but I think we got coffee, vanilla, and salted caramel.

Yum, yum, yum.  These are definitely the best stateside macarons we’ve had!  They had the perfect balance of a delicate crunch of the outer meringue and ooey gooey middle.  The vanilla was quite tasty, but not my favorite of the three (but vanilla rarely – ok, never – is).  The coffee flavor was very subtle and super delicious.  The caramel macaron was also quite good, but what I really loved was the salt.  I wonder what kind of salt it was?  The big flaky grains had a really sharp flavor and I wish I had some in my cupboard.  I don’t know, maybe it was kosher salt after all and the yummy macaron just heightened the flavor experience.  All in all, I strongly suggest you begin planning your next trip to Brooklyn right now and make sure you get to Joyce’s early enough to get yourself a macaron (or 10).

Macaron Macaroon

Walking through the streets of Paris  is so like a kid in a candy store.  I was drooling outside of every shop we walked past.  I was especially excited by this beautiful window display with all these beautiful, colorful little confections.  I only vaguely knew that they were called macarons and I was confused because they are so different from the Italian macaroons.  In my pastry course at L’ Academie de Cuisine four years ago, we made a pastry identical to what you see below (ok, not as pretty and we only made one flavor), but they were smaller and our instructor called them japonaise so I was feeling pretty confused.  After some time searching, I learned from M. Brown on www.cheftalk.com that japonaise (which is not even in wikipedia! gasp!) are meringue layers made with ground toasted almonds, which are apparently great with ganache and butter cream.  That’s exactly what we made: two layers of almond meringue with a slathering of chocolate ganache in between.  They were delicious. But then again, anything with ganache is delicious.  So I’m still confused about the name thing and I don’t even know exactly how to say macaron.  But it appears that a macaron and a japonaise are the same thing.  And they are certainly very, very different from the Italian macaroons which are made from coconut.

French Macarons

The problem was that I was apparently not familiar enough with macarons to put them at the top of my list for the food we were going to eat in our 4 hours in Paris.  We ate plenty of other great things, but not a single macaron.  It wasn’t until our layover during our return flight from Budapest to Boston that we got one.  We had a long layover and we were pacing the Charles de Gaulle looking for a good French lunch, trying to decide if we wanted to spend $25 a person for a good but not great 3 course lunch, or an overpriced sandwich.  I decided that all I really cared about was that I had to get a macaron. We went to the Paul Bakery stand and each got a sandwich, Joseph ordered a chocolate bread type thing and I ordered a magnificent giant macaron.  Once we got on the plane though, we kept getting food and weren’t that hungry and the macaron sat in my bag.

Once we got to Boston and had dinner, I was so exhausted that I didn’t have any interest in eating the macaron (blasphemy, I know!) so it wasn’t until the next night that we pulled it out.  I forgot to mention that Joseph had shared his chocolaty bread thing with me on the plane and so I sadly now had to share the macaron with him.  I ate half and then had to hand the rest of to him which required herculean strength.  I think it’s one of the best sweets I’ve ever eaten.  It was so light and airy but with just a hint of crunch and the inside – oh the inside!!! It reminded me of eating brownie batter when I was a kid.  It was absolutely amazing and seriously, I think it was probably one of the top 10 desserts that I’ve ever had (and I have had a LOT of desserts).

Formagio macarons

This new found love meant that we had to find it in Boston.  On Saturday we used the macaron search as an excuse to go to Formagio Kitchen in Cambridge to get their delicious barbecue and sample their cheeses.  They did indeed have macarons as friends at Chow Hound had said, but they were small and $2.50 a pop.  We bought one of each flavor (Chocolate, Pistachio, and Raspberry) and cut them in half (damn grad school budget!) and shared them.  They were tasty and certainly satisfied my sweet tooth, but they paled in comparison to the one we got in France (albeit the airport).  The search must go on!!  Luckily, according to Salon.com and the Wall Street Journal, macarons are the new cupcake.  Bring it on!

And of course I’ll also try making them if the humidity ever recedes.