Macarons: better than macaroons, and other food blog lessons

by Sarah Gilbert, Posted Sep 29th 2005 @ 8:33AM

"One of the most tangible side effects of food blogging," says Melissa of The Traveller's Lunchbox, "is the expansion of horizons it brings." One such expanded horizon is the macaron, a French delicacy that may, or may not, be the same as a macaroon. She explains the history of the macaron and eloquently tells us about the revolutionary creations like "combinations of Campari and grapefruit; pistachio and apricot praline; chocolate and fleur du sel-caramel; rose, litchi and raspberry; and chestnut and green tea."

She supplies us with a recipe for the French version of the cookie, which is based on almond flour or ground almonds, not coconut, and is usually filled with a delightful, complementary gooey treat - there are recipes for caramel, a bittersweet chocolate filling, and blood orange curd here. Making macarons sounds like a fantastic way to explore new worlds; I, myself, will instead save my pennies for the delectable macarons (in passion fruit and pistachio flavors, among others) at Pix Patisserie just down the street.

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Filed Under: On the Blogs, Ingredients
Tags: candy, dessert, northern europe