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Mad about Macaroons!
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NotQuiteJuneCleaver



Joined: 02 Aug 2007
Posts: 19
Location: USA

PostPosted: Wed Mar 12, 2008 8:48 pm    Post subject: Mad about Macaroons! Reply with quote

I just wanted to share with some who might appreciate our first attempt at macaroons. I think they turned out beautifully.
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We made this a little while back but plan on making more this weekend for coffee I am hosting.

Has anyone ever made them with something other than almonds?[/img]
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minty



Joined: 17 Jul 2006
Posts: 140

PostPosted: Thu Mar 13, 2008 8:45 pm    Post subject: Reply with quote

this is really good ! I would have said it was store-bought !

I don't think you can make macarons without almonds...they wouldn't be macarons anymore ! Wink
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NotQuiteJuneCleaver



Joined: 02 Aug 2007
Posts: 19
Location: USA

PostPosted: Thu Mar 13, 2008 8:48 pm    Post subject: Reply with quote

When I have time I am going to experiment with other nut flours. I am SOOO allergic to almonds. Almost killed myself with these! But since I didnt, they were sooo worth the trouble! And my family LOVED them.

If the other nut flours work, I will let you know. Might have to call them something else I suppose!
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jenbook



Joined: 14 Dec 2007
Posts: 8

PostPosted: Thu Mar 13, 2008 9:51 pm    Post subject: Reply with quote

I remember Clotilde blogging about macaroons like these a while back. While they do look good (actually they are really beautiful) to me they aren't really a macaroon... I think of macaroons as the dense, often flourless coconut cookie that we always ate around Passover.
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shelledone



Joined: 13 Apr 2005
Posts: 8

PostPosted: Tue Mar 18, 2008 5:04 am    Post subject: Reply with quote

They might not be legit macaroons, but I feel like ground pistachios would be amazing subbed in for the almonds...

I know there's an Italian cookie like that... pistachios and orange flower water, and set up mostly like a macaroon recipe-wise. Delish.
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Melly



Joined: 24 Jan 2006
Posts: 72
Location: Limburg Province, The Netherlands

PostPosted: Thu Jul 03, 2008 8:35 pm    Post subject: Reply with quote

I'll admit to jumping on the macaron bandwagon. I was in Paris with my cooking group last month. I think my favorite is the passion fruit milk chocolate one from Pierre Hermes. I bought several books and plan to try it soon. I have some egg whites in my freezer that I need to use. There are several variations with different nuts in the books, but the hazelnut version is the only one that doesn't contain any almonds at all.

Macarons a la noisette et au praline

Les macarons:
7 blancs d'oeufs (200g)
1 cuil a cafe de jus de citron
450 g de sucre glace
250 g de poudre de noisette brute
75 g de noisettes concassees
Une pincee de sel

Le Praline
40 g de chocolat au lait
200 g de praline noisette

The directions should be basically the same, except the chopped hazelnuts are sprinkled on the top of the macarons before they are baked. Ground hazelnuts are quite easy to find in Germany. When I run out of the kilo of almonds I bought at G. Detou, I may have to try this one. (Of course, ground almonds are easy to find too, but they don't seem to have the white powder, just the kind with the skins.) I'm not sure exactly what praline noisette is. It might be easier just to use nutella.

I'd be happy to give you the ingredients for the other ones as well. You might be able to work something out. There were variations with pistachios, chestnuts and walnuts. The pecan maple syrup variety looked good, but the pecan were only in the filling.

Melly
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bluedog



Joined: 03 Aug 2005
Posts: 135
Location: Seattle, WA

PostPosted: Fri Jul 11, 2008 11:39 pm    Post subject: Reply with quote

Jen, I think you are confusing a macaron with a macaroon. The number of O's matters! A macaroon is the coconut delight, and a macaron is a french pastry sort of meringue w/ almond and a ganach filling. Two very different creatures, both delightful when done well.
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chochotte



Joined: 14 Jun 2006
Posts: 22

PostPosted: Sun Jul 13, 2008 9:45 pm    Post subject: Reply with quote

bluedog: nearly! it's so confusing...

from a traditional translation point of view, the English translation of the French macaron is macaroon. So you'd say a macaroon from Ladurée for example.

But because there are also coconut macaroons it's confusing, so more and more people are using the French macaron in English to distinguish between the coconut and the French variety.

Now from the culinary standpoint: a macaron is in fact a small cake made with sugar, egg whites and ground almonds. There are many many different types of macaron, from the flat macarons de Nancy to the squat, squidgy macarons de Montmorillon.

The Parisian-style ones, with a ganache filling, are a relatively recent invention. However they have become so much more well known internationally than the other kinds of macarons to be found in France that when someone says macaron without precision, they usually mean this kind.

It's a shame I think...the other macarons are amazing too! But they are neglected somewhat. Personally I love the Montmorillon kind to bits.
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minty



Joined: 17 Jul 2006
Posts: 140

PostPosted: Mon Jul 14, 2008 4:50 pm    Post subject: Reply with quote

A few pictures...first, the St Emilion macarons...




then, "normal ones"



a Lenôtre macaron building...


and key rings made by a French designer...
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Mon Jul 14, 2008 6:07 pm    Post subject: Reply with quote

Well, minty, if we're gonna have keyring macarons we might as well have soap macarons too

http://soapylove.blogspot.com/2008/07/sweetest-soaps-ive-ever-seen.html
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Mon Jul 14, 2008 10:17 pm    Post subject: Reply with quote

I'd be the weirdo trying to eat my key chain and hiccuping up bubbles.
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Thu Jul 17, 2008 5:14 pm    Post subject: Reply with quote

Ohmigod, bluedog!! You've solved a mystery for me! I have avoided macarons like the plague due to my extreme dislike of macaroons! Now I am free! Funny what a difference an "o" can make! I had just assumed that one was the french and the other the english word for the same thing!
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chochotte



Joined: 14 Jun 2006
Posts: 22

PostPosted: Thu Jul 17, 2008 7:23 pm    Post subject: Reply with quote

david: that is the case, actually: see this link -

http://www.wordreference.com/enfr/macaroon

It's just that there's two kinds of macaroon in English. So I think you might still need to be careful in order to avoid those coconut things (I also hate them...)
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Lilia Dignan



Joined: 23 Mar 2005
Posts: 159
Location: San Francisco

PostPosted: Fri Jul 18, 2008 12:28 am    Post subject: Reply with quote

This is from the window of Gerard Mulot at rue de Seine in the 6th arrondisement. Taken in mid-November 2007 in preparation for Christmas.



David, the next time you go to Paris, please try these Parisian macarons. My favorite ones are from Pierre Herme and Laduree. If you like them, try my avatar at Pierre Herme. It is an Ispahan - a full sized macaron flavored with rose syrup, filled with lychee cream and whole raspberries; decorated on the top with more raspberries and a real red rose petal. YUM!!!!!!!
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Andrew le Gourmand



Joined: 06 Jun 2008
Posts: 52
Location: Edmonton, Alberta

PostPosted: Fri Jul 18, 2008 4:05 am    Post subject: Reply with quote

In defence of the coconut macaroon, I love them.

No, they are not the classic French macaroon but my grand-père made them and every time I have one I am transported back to his kitchen and the days when I was the age my daughter is now in a far off country.

Food has the power to transport us in time & space like nothing else I know.

I can never make the macaroons he made but still...
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