The other day my in-laws returned from Paris after the bridge and told me that if you go to the Lido cabaret in Paris is offering you a custom cocktail consists of a glass of real French champagne and a tray of macarons … No, no, Macaroni is not, despite its name is quite similar, do you imagine standing there with your glass of champagne and a plate of macaroni carbonara, lol?
Do some may not yet know this wonderful sweet? The macaron is a traditional sweet little Frenchman whose key ingredients are egg whites, ground almonds, icing sugar and granulated sugar. Pronounced macagón, so do not be confused with the well-known Italian pasta, but do not put ourselves in scatological jokes are going to talk about food … and what food, mon amour!
Since I visited the French Basque country have me love macarons, wide color and round shape makes them so bright. On the other hand, its peculiar taste and texture slightly crisp on the outside and inside with delicious cuddly ganaches (cream inside) make them a pleasure and a real deli delights for gourmets, yes, some fancy must have, is not ?
In Spain there is increasing “bakerys” and bakeries that offer them. The best-known brand and secret recipe which is more exquisite are the macarons of Ladurrè, if I ever let you go to France to try them, also you can find in any airport I have seen in Madrid, Barcelona and Tokyo. In Spain it has no shops but everything will come, because the great macarons, Paleo Recipe Book which rollers are going around the world and Ladurrè already in cities like London, Dublin, Lausanne, Zurich, Geneva, Monaco, and even Tokyo (the vi).
At first glance, may seem very complicated to make, but the truth is that I have not found so difficult as he had heard. It was a time to “run run” of wanting to prepare and looked at me with “little eyes of wanting to” the great pack demacarons that launched the brand recently Leku.
So after a tedious business meeting in Barcelona, I went to my favorite kitchen store Gadgets & Cuina and had it twice in my hands was about to leave, but the heart beat faster and the little voice in my pixie consumerist I screamed “Buy!” the truth is I do not usually give much attention, but it gave me such a boost I do not know how or because of repende I was leaving the store with a bag and pack macaroncil raised.
Thus, during the train ride back home, my laboratory thought culinary macaron type of preparation for release with this sweet and decided to twin the macaron and macaroon with tiramisu macarons that I present today.
As I say not hard for me, I made two batches one with the silicone pack Leku and one with parchment paper, and I can say that if you do not have the pack of Leuk will you also do well, but you have to be patient and go carefully (twice-macaron look that came out), I usually get a little “ma-cagaprisas” and I have to admit that I did with the pack Leku me the work and provided additional texture were better (they say that the baking silicone favors that fit better, I confirm it).