Origins Unveiled

Forget what you thought you knew—macarons actually have Italian roots! Catherine de’ Medici brought these fancy treats to France in the 16^th century, and the French took them and ran with them.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎江口和明　ショコラティエの創るパティスリー‎‏ (@‏‎eguchikazuaki‎‏)‎‏

Mix-Up Alert

Before you make a crucial mistake, macarons and macaroons are two totally different things. While Macarons are made of a mix of almond flour, egg white, and sugar, macaroons are all about dense, coconut-based chewiness.

Calorie Check

You might want to sit down for this one—macarons are surprisingly low-calorie, with just 70 to 100 calories per cookie. So go ahead, indulge in all the flavors without the guilt trip.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Marina Voronkov‎‏ (@‏‎everything_marina‎‏)‎‏

DIY Dream

Thanks to the Ladurée Sucré cookbook, macaron lovers everywhere can now whip up these Insta-worthy treats in their own kitchen. Get ready to flex your baking skills and impress your feed.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎MACARONS | КУРСИ ОНЛАЙН | НАВЧАННЯ МАКАРОНС | МАКАРОНС‎‏ (@‏‎marta_valkova‎‏)‎‏

Evolutionary Eats

Did you know that back in the day, macarons only had a single layer? In the 20^th century, they leveled up into double-deckers, adding even more flair to this fancy French favorite.

The post 5 Fascinating Facts About Macarons That’ll Surprise You appeared first on falafelandcaviar.com.

Ladurée is a shop with a long history. It dates back to 1930 and is one of the most popular dessert shops in Paris. They’re famous for their macarons that now come in two vegan options – one with dark Peruvian chocolate and one with cocoa and caramel.

The vegan macarons don’t have eggs, milk, or butter. The shop uses non-dairy milk (a mixture of millet, almond, and hazelnut milk) to create ganache cream for the first option, and coconut and sunflower oil combined with soy milk for coconut and caramel macarons.

New vegan versions of other desserts will be regularly added to Ladurée’s menu.

The post Famous French Macaron Shop Offers Vegan Options appeared first on falafelandcaviar.com.

Dry Ingredients

When it comes the sugar and almond flour, even though they might seem fine, they’re probably not fine enough to make the best macaron possible.

Instead of adding the ingredients right from the package into your mixing bowl, pulse them together in a food process to get out any lumps, and if you want to go the extra mile, sift everything a few times as well.

Mixing

Over-mixing and under-mixing are definitely not your friends when it comes to macarons. There are people who say there is a certain amount of times you should mix the dry and wet ingredients together, but really the best thing to do is just to make a figure out with your spoon, and once the batter makes one that doesn’t break, that’s when you know it’s done.

Air Bubbles

To get you get all the air bubbles out of your macarons, once you’ve piped the macarons, drop your baking tray a few times onto your counter. Although it seems dangerous and the macarons are so delicate, this is a crucial step so they rise evenly!

The post Don’t Make These Rookie Macaron Mistakes! appeared first on falafelandcaviar.com.

Origins Unveiled

Forget what you thought you knew—macarons actually have Italian roots! Catherine de’ Medici brought these fancy treats to France in the 16^th century, and the French took them and ran with them.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎江口和明　ショコラティエの創るパティスリー‎‏ (@‏‎eguchikazuaki‎‏)‎‏

Mix-Up Alert

Before you make a crucial mistake, macarons and macaroons are two totally different things. While Macarons are made of a mix of almond flour, egg white, and sugar, macaroons are all about dense, coconut-based chewiness.

Calorie Check

You might want to sit down for this one—macarons are surprisingly low-calorie, with just 70 to 100 calories per cookie. So go ahead, indulge in all the flavors without the guilt trip.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Marina Voronkov‎‏ (@‏‎everything_marina‎‏)‎‏

DIY Dream

Thanks to the Ladurée Sucré cookbook, macaron lovers everywhere can now whip up these Insta-worthy treats in their own kitchen. Get ready to flex your baking skills and impress your feed.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎MACARONS | КУРСИ ОНЛАЙН | НАВЧАННЯ МАКАРОНС | МАКАРОНС‎‏ (@‏‎marta_valkova‎‏)‎‏

Evolutionary Eats

Did you know that back in the day, macarons only had a single layer? In the 20^th century, they leveled up into double-deckers, adding even more flair to this fancy French favorite.

The post 5 Fascinating Facts About Macarons That’ll Surprise You appeared first on falafelandcaviar.com.

Ladurée is a shop with a long history. It dates back to 1930 and is one of the most popular dessert shops in Paris. They’re famous for their macarons that now come in two vegan options – one with dark Peruvian chocolate and one with cocoa and caramel.

The vegan macarons don’t have eggs, milk, or butter. The shop uses non-dairy milk (a mixture of millet, almond, and hazelnut milk) to create ganache cream for the first option, and coconut and sunflower oil combined with soy milk for coconut and caramel macarons.

New vegan versions of other desserts will be regularly added to Ladurée’s menu.

The post Famous French Macaron Shop Offers Vegan Options appeared first on falafelandcaviar.com.

Dry Ingredients

When it comes the sugar and almond flour, even though they might seem fine, they’re probably not fine enough to make the best macaron possible.

Instead of adding the ingredients right from the package into your mixing bowl, pulse them together in a food process to get out any lumps, and if you want to go the extra mile, sift everything a few times as well.

Mixing

Over-mixing and under-mixing are definitely not your friends when it comes to macarons. There are people who say there is a certain amount of times you should mix the dry and wet ingredients together, but really the best thing to do is just to make a figure out with your spoon, and once the batter makes one that doesn’t break, that’s when you know it’s done.

Air Bubbles

To get you get all the air bubbles out of your macarons, once you’ve piped the macarons, drop your baking tray a few times onto your counter. Although it seems dangerous and the macarons are so delicate, this is a crucial step so they rise evenly!

The post Don’t Make These Rookie Macaron Mistakes! appeared first on falafelandcaviar.com.