The problem with macarons is that they are TOO SMALL. One or two bites and you are done with them. These tiny treats should really have been at least the size of a doughnut. Especially if you take into account the effort that goes into making them. Making macarons is not easy. My plan was to publish my favourite recipe here, but then I had second thoughts. A recipe alone is not enough. The best way to learn how to make macarons is by watching someone else do it. So I had a look on Youtube and I found an excellent video posted by Beth Le Manach. This video has the added advantage, contrary to several others, that the word “macaron” is pronounced correctly. En plus, there is no confusion between “macarons” and “macaroons,” two entirely different but equally tiny treats.
This is what macarons look like:
And these are macaroons:
Here is the list of ingredients used in the video:
- 3 egg whites (at room temperature)
- ¼ cup white sugar (50 g)
- 2 cups confectioners sugar (200 g)
- 1 cup almond flour (120 g)
- pinch of salt
- ¼ tsp cream of tartar (2 ml)
- raspberry icing
- ¼ cup salted butter (60g)
- ¾ cup powdered sugar (75 g)
- 1 cup (150 g) fresh raspberries, pressed through a sieve to extract 3 tbsp of juice
The reason I still make these myself from time to time, especially for our mindfulness meditation workshop participants, instead of buying them in my favourite patisserie Du Sucre dans l’Air in Aire-sur-Adour, is because I can make them BIGGER at home. So there.
Weekly Photo Challenge: tiny