Welcome to Macaron Week!

Welcome to Macaron Week! on http://www.theculinarylife.com
I’ve got a sweet surprise for you, my lovely readers. I’m dedicating the entire week to my favorite cookie, the macaron! These little cuties have captured Parisian hearts, and now they’re taking over this side of the pond as well. This week you’ll be learning lots about the lustrous macaron, like where they come from and how to make them.

Like, did you know that macarons are gluten free by default? That’s right – these simple cookies contain only a handful of ingredients in their purest forms: powdered sugar, almond flour and egg whites. Recipes may call for other additions, but at their core, that’s it.

Also, in case you’re not aware, there is a huge difference between macarons and the coconut-base macaroon. That’s right! Beside the extra O, they are two entirely different cookies (though sometimes people get their names mixed up).

Here are the posts from Macaron Week:

  1. Food Blogger Spotlight: David Lebovitz on Macarons
  2. Rosewater and Vanilla Macaron Recipe
  3. Book Review: I Heart Macarons, by Hisako Ogita
  4. Marzipan Macaron Recipe

If you’re interested in making your own, here are a series of resources to get you started:

Have you ever tried making macarons before? What’s your favorite flavor?

Stay tuned for more macaron love tomorrow!

Comments

  1. Fuji Mama says:

    My favorite flavor is pistachio with dark chocolate ganache!
    .-= Check out Fuji Mama´s last blog post: The Washoku Warriors Celebrate the New Year =-.

  2. Alisa Bowman says:

    I’m always in awe of your photos. I think you should devote at least one post to how you do it. The colors are always so bright. It makes me want to reach right in and eat one of those cookies–and I’m recovering from a stomach flu at the moment. I don’t want to eat anything! Except for your photo, that is.
    .-= Check out Alisa Bowman´s last blog post: Announcing… =-.

  3. Melanie McMinn says:

    I’m with Alisa- gorgeous shot! I’m now drooling on my keyboard.
    .-= Check out Melanie McMinn´s last blog post: Lump It or Leave It | Olive Shibori Felted Scarf =-.

  4. Almost Slowfood says:

    I made these for a challenge over the summer — it was so fun! Can’t wait to see your tips as yours look just like the real deal!

    I have to agree with Alisa – how do you get your pictures to be so sharp and vibrant??
    .-= Check out Almost Slowfood´s last blog post: Tasty Treat: Molasses Cookies =-.

  5. Single Guy Ben says:

    Oh, I love macarons too, although why are they always so expensive? :) My favorite is Paulette’s in Hayes Valley but Thomas Keller’s mega macarons at Bouchon in Napa Valley is a nice treat when up in wine country.
    .-= Check out Single Guy Ben´s last blog post: Power Brunch with the Dot429 Crowd =-.

    • You know, I’ve never had either Paulette’s or Thomas Keller’s macarons. Looks like a pilgrimage is in order.

  6. food lover kathy says:

    It’s going to be a yummy week here. Love macarons! My favorites are (can’t choose) lemon and caramel.

  7. Alexandra says:

    Drooling here, too. Never realized what a difference an “o” could make!
    Yes, please do write a post about the “how” behind your photos, what does into the staging, etc, from thought process to final product. They are awesome.
    .-= Check out Alexandra´s last blog post: Bayside Meanderings on a Winter Afternoon =-.

    • Will do! I’m getting a new camera soon, so I’ll probably wait until my setup is complete – but then yes, I’ll do a post. :)

  8. Thank you!! I always pass by most bakeries with a sad longing face. Little did I know that it IS possible for a Gluten Free girl like me to find something at these wonderful gourmet patisseries that line the streets of Los Angeles and not have to make it at home or buy from Whole Paycheck.

  9. Awesome looking cookies. Love the different colors. And I never knew there were macaroons spelled like macaron – and that they are different cookies… (Same pronunciation, or different?)

    • “Macaron” is pronounced in a very French way that is difficult to type – though I did find this link with the proper pronunciation:

      Yikes!

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