Friday, September 25, 2009

More mac's


There are very few things as special as a macaron, and for those of you who have made them, I think you can truly appreciate how hard it can be to mix it just right, not too much and not too little to get the right consistency, and then to pipe them all to the same size, and finally bake them completely without getting any color on them. And the much sought after foot... the bigger, the better. The rounder the better. The shinier the better. How could anyone have conceived the making of this cookie? I think it had to be an accident. Things this unique cannot have been planned.

On the other hand, why is this cookie not as popular in the U.S. as it should be? Why do people still keep calling it a "macaroon"?

3 comments:

  1. C'mon Francisco give us your master class?

    ReplyDelete
  2. "Macaroon" is better than "hamburger cookie"!

    ReplyDelete
  3. Never had a clue that these weren't called 'macaroons' but 'macarons'. Would have ben nice to be taught that in one of our classes, especially cookies, tarts, and mignardises.

    -Bernie Tostanowski

    ReplyDelete