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:
- Food Blogger Spotlight: David Lebovitz on Macarons
- Rosewater and Vanilla Macaron Recipe
- Book Review: I Heart Macarons, by Hisako Ogita
- Marzipan Macaron Recipe
If you’re interested in making your own, here are a series of resources to get you started:
- “I Love Macarons” by Hisako Ogita, a fun little cookbook that was just released this winter
- Helen Dujardin of My Tartelette has created great guide, which you can find here in PDF form
- Here’s a step-by-step demonstration macaron demonstration
- A great recipe for cardamom macarons
- A 5-part series on how to make perfect macarons
Have you ever tried making macarons before? What’s your favorite flavor?
Stay tuned for more macaron love tomorrow!