mmmmocha.
The pastry world seems to be a-twitter with something as old as the Pont-Neuf. The fascination with the Parisian macaron is alive and well. In Paris these days, even McDonald’s sells them. (mmm… I bet those are tasty.)
But did you know that the macaron isn’t native to France? Monks in Italy were the creators of the first, lowly version. Story goes, they made these little meringues to resemble their belly buttons (gross.) The original Italian version are known as amaretti, and tend to be baked a bit more thoroughly for a less chewy texture than the Parisian macs. The macaron migrated to France with one the Medici chefs, it’s told, where the French put their own spin on the simple treat, sandwiching them with ganache and other fillings. Like other sweet-loving fools, we’re fascinated by the macaron, too. Pastry chefs tend to have a love/hate relationship with these lovely bits of meringue, as their notoriously finicky creatures to produce. Now that the holidays are over, we’ve had time to mess with a few new flavors for your Francophilic pleasure.
Mocha Macarons
Espresso macarons filled with silky coffee buttercream. So simple, so perfect.
Green Tea Macarons
Apparently we’re on another caffeine jag. Foxfire tea has provided us with brilliant green matcha powder
for use in these macarons. We’ve filled them with honey buttercream for a subtle honeyed tea sensation.
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Meet the newest star at the bakery.
