"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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