Friday, April 17, 2009
Macaron
A delightful, light and airy, and yet oh so chewy in the most pleasing way, French variety of petits fours secs (dry small cakes) ranging from an inch diameter to two and a half, sandwiching some kind of butter cream, ganache, or jam filling. The "sandwiches" are meringues made of egg whites, almond flour, confectioner's sugar, and granulated sugar. The proper macaron should have a delicate shell and "feet", or the ruffle that forms around the base of the cookie. (Wikipedia provides a concise history of this treat)
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oh, wow! are these dyed? did you try them? are they good dyed?
ReplyDeletewhat is almond flour? I thought if you grind up almonds, you get almond butter...
food coloring is often added to make them lovely colors. :) these are from wikipedia, I didn't see these in person. :) I did add some blue food coloring to some once, and I've eaten dyed ones and they're quite the same. and well, almond flour is just blended up almonds. :) different process I imagine. i buy it in floured form.
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