Mactweets go to France

This month’s Mactweets theme is vacation macarons. So since I am leaving today for nearly 7 weeks in France, I felt it my duty to make “macarons bleu, blanc et rouge” in homage to the French flag!  And, whilst I am not technically on vacation in Paris (I’ll be doing some recipe development, teaching some classes – macarons and cupcake decorating – at La Cuisine Paris as well as shadowing many of their chefs throughout a variety of classes, then leading a culinary tour of Paris in association with La Cuisine Paris and Le Dolci for a week), I AM on vacation from my real job and WILL BE on vacation with Neil and my mum and dad in early August in Champagne and Sablet.

Sadly, things did not go to plan the first couple of tries with this endeavour.  Because you know, macarons ARE temperamental.  I can’t tell you how many emails I get from students who have taken my classes with photos of macarons like these <<<.  So in the spirit of full disclosure, I show you that not always do I have perfect macarons. But I work hard at getting them right and understanding them.  And finally I got an ok looking batch! So if you make your own and they don’t always turn out, don’t despair. Patience and practice is what it takes!

Sadly though, the week these worked out was extremely hot and humid in Toronto and they did not last very long at all – even taking them out to photograph them for 10 minutes in the natural light, many of them got sticky and soggy (it was 100% humidity on that day!).  So while they looked good, only a very few of them had the right texture – the majority of them were too soggy 🙁

The red shells were pomegranate and the blue were blueberry. They were filled with a simple cream cheese frosting.

I was pretty happy with how they looked (after a few attempts!) – really vibrant colours are not something I typically like in a macaron and these *are* a little garish!  But for what they are, they totally work.

Viva Paris! Viva la France!

Want to join me for a culinary tour of Paris this July? Read all about it here. Only one spot left!!!

Can’t join me in Paris this summer?  How about “Un après midi à Paris” – a new class I will be teaching at Aprhrodite Cooks this coming October?  Join me for a sweet afternoon learning the secrets to some classic French desserts: the elusive macaron, profiteroles, tarte au citron, madeleines and mendiants. We’ll be making “petit four” sizes of each in a hands on class and participants will leave with a box of the class’s creations. After the class you will receive recipes to help you recreate your Parisian treats at home. Refreshments of tea and coffee and infused waters enjoyed throughout the afternoon.  Click to book your spot for this exciting new class on Saturday October 13th 2012.

Follow my travels on Flickr this summer with my Summer 2012 set of photos – updated regularly!

38 thoughts on “Mactweets go to France”

  1. And everyone, can I just say how cool is it that I have a REAL ATLAS (National Geographic, bien sur) that Mardi was able to use as backdrop… 😉

  2. Those look absolutely perfect….I have yet to conquer the macaroon making…one of these days.

    Sounds like a wonderful trip….happy travels:)

  3. I did not realize that you would be spending almost 7 weeks in France. How glorious! Macs are difficult enough to bake to perfection without having to contend with humidity issues. Glad that some made it through the day. Have a wonderful time in France and safe travels Mardi.

  4. You may say they are imperfect or unruly but I think they’re fantastic! I would gobble up a handful in a second 🙂 Can’t wait to see you!

  5. Mardi,
    Can’t believe time has flown already you’ll be here! Love your Tricolours and Mr Niel’s map. Bon voyage. Paris is suddenly BUSY, queues, tourists… but still fun. Hope you packed an umbrella.

  6. I’m new to macarons. I want to make some red ones for Valentine’s Day. What did you use to get that beautiful red color for your gorgeous macarons?

    I could eat them off the page.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.