// you’re reading...

filed in Foodstuff

French Macarons are making their debut

IMG_0137

Drizzling chocolate was a last minute improvisation as a way to hide imperfections. We’ll see what the Seder crowd says.

Discussion

8 comments for “French Macarons are making their debut”

  1. Jules says:

    Gorgeous! What flavor besides the chocolate?

    • wendy says:

      I made one flavor. And that was so much work, I was ready to scream.

      • Jules says:

        I didn’t mean to suggest another flavor was needed. One is more than enough. I’m curious about the flavor of the cookie part and filling. Are they both chocolate?

  2. Helen says:

    Actually, it’s “macaron” (only one “O”), which is essentially a meringue, usually made with egg whites and almond flour, and often served as a delicate “sandwich” with a filling in a complementary flavor.

    A “macaroon” (double “O”), on the other hand, is a chewy coconut-based cookie.

  3. wendy says:

    Jules, I’m not sure what you’d call the flavor of the macaron. Plain, I guess. I was limited with the filling because my hosts were cooking kosher, and didn’t want dairy. So I couldn’t use the typical buttercream filling. Instead, I layered with melted bittersweet chocolate which I also drizzled on the top.

  4. lauren says:

    They look fabulous, Wendy, and you are a braver woman than I. I hope the guests were suitably impressed!

Leave a Reply