It’s nearly that day again – Jour du Macaron or Macaron Day – March 20th 2013! You might remember how much fun I had last March touring the majority of the participating bakeries for the first edition of Macaron Day Toronto (and getting a huge sugar rush!) – well this year, I’ll be doing it … Read more
Last month, I had the chance to preview The McCormick Flavor Forecast for 2013. In that post I mentioned I was interested in looking further at the Global My Way and Empowered Eating trends, and those will certainly be important avenues for me to investigate this year. These two ideas are more than “trends” for … Read more
Making macarons. It’s all about practice, sure sure you have heard me say that before. But before you get to practicing, there’s definitely something to be said for taking a class. You can own 15 books on making macarons (not that I would know anything about that, ahem) but unless you know what the mixture … Read more
It’s been a while since I have posted any macarons. Well, any macarons that I have made. If you followed me on Twitter or Instagram this past summer, you’ll have seen many, many macarons in classes I assisted at over at La Cuisine Paris. Or gawked at on one of my many food walks throughout … Read more
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 … Read more
Adventures in macarons… I swear, these will be the death of me. Each time I make them, they turn out differently. As I try to stress to my students, making macarons is all about practice… And whilst I am starting to understand a little more how they work, and there is a certain appeal in … Read more