Sunday, January 6, 2013

Macarons Make for a Marvelous Munch

Macarons är väldigt gott. Första gången jag åt en var med min kompis Azure i San Francisco. Vi satt på ett té café (?) och tjejen som jobbade kom fram och gav oss en trasig macaron som hon sa att de ändå inte kunde sälja. Det var en jasmin macaron som var så jävla god att jag ville sparka bakut och springa ett varv runt kvarteret naken.
Iaf, jag och min syster bakade hallon och citron makarons igår och de blev faktiskt jättegoda fast det var vårt första försök. 

English: Macarons are super good. The first time I tried one was with my friend Azure in San Francisco. We were at a tea café (?) and the girl who worked there gave us a broken one because she said she wouldn't be able to sell it anyway. It was a jasmin flavored macaron and it was so good I wanted to take off all my clothes and run a lap around the block.
Anyway, my sister and I made raspberry and lemon ones yesterday and they actually turned out exceptionally good seeing as it was our first try. 

For the filling, just use a regular buttercream recipe and flavor with whatever you like! 

Let them set for AN HOUR before baking! Très important!

Ok, so this was the first batch that came out of the oven. The recipe said to let the batter dots REST and SET for an hour before putting them in the oven. Of course I thought half an hour was enough but no. They cracked. 
Here, look how ambitious I am. I drew a picture so you can understand the importance of letting the gosh darn macaron rest! 

Sweet sugary goodness 

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