Tag Archives: Macarons

Paris Eats

20 May

Here is what I found odd and endearing about eating in Paris:

  1. No butter or oil for your baguette
  2. No bread plates -patrons placed their bread directly on the table
  3. Tips tax included in the menu price -how spoilingly (yep, made up that word) refreshing
  4. Waiters looking at you sideways if you refused espresso and/or dessert after any meal
  5. How long the French linger over each meal
  6. Having to request your check each time you finished your food- it is thought rude for a server to present a bill before it is requested

Anthony and I learned quickly that most Parisian restaurants are closed between lunch and dinner and reopen around 7:30pm. We weren’t quite hungry for lunch after getting situated in our HomeAway, missed our first opportunity for a good meal, and were starving by dinner time. La Fontaine de Mars, a suggestion I had picked up from an article about interior designer Kelly Wearstler, served excellent French fare . There, I ate Morel mushrooms for the first time. I’m a believer.

La Fontaine de Mars | Paris, France

Rue Saint Dominique, an avenue near the Eiffel Tower, was packed with too many wonderful restaurants and patisseries. Some of my other favorites in the neighborhood were Les CocottesGateaux Thoumieux, and Aux Merveilleux de Fred.

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Cookies and Cream Macarons

6 May

As  you are reading this blog post, Anthony and I are jet-lagged (but enjoying every minute of our first day) in Paris. We are here celebrating our one-year anniversary, fulfilling goals of travelling as often as we can afford our first few years of marriage.

I’ve probably eaten half a dozen French macarons by now, so I thought I’d share a recipe with you so you can get your own taste of Paris.

Cookies and Cream Macarons Recipe | www.gustoandgraceblog.com

 

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Potato Chip Macarons with Pop Rock Ganache

2 Aug

Earlier this week I began to make this macaron recipe I concocted and unintentionally almost chopped off the top third of my left index finger. Oops! Needless to say, I stepped away from the kitchen. I finally made it back to the grocery store to get some fresh ingredients this morning, just in time to hash out a last minute post. I was too excited about these for a plan B.

Potato Chip Macarons with Pop Rock Ganache *www.gustoandgraceblog.com*

What You’ll Need:

Macarons:

  • 1 cup finely ground almond flour/meal
  • 1 3/4 cups powdered sugar
  • 1/4 cup finely crushed regular potato chips*
  • Pinch of salt
  • 3 egg whites, room temperature
  • 1/4 cup sugar (Caster is best, granulated will work)

Ganache:

  • 4 ounces semisweet chocolate
  • 1/2 cup cream
  • 1/2 Tablespoon butter
  • 1 package poprocks

*To crush the potato chips, place a handful between two paper towels and roll with a rolling pin. This removes some of the oil from the chips to ensure the macarons get crisp.

1. Sift together the almond flour, powdered sugar, salt and crushed potato chips. Set aside.

2. If you have a macaron silicone mat or are confident in your ability to evenly pipe the batter, skip step 2: Line 2 baking pans with parchment. Using a small round cookie cutter (about 1 1/4 inch) dipped in water and powdered sugar, make a template for piping the macarons.

Potato Chip Macarons with Pop Rock Ganache {www.gustoandgraceblog.com}

3. Whip the egg whites with an electric mixer until they form soft peaks. Slowly, while the mixer is still spinning, add the sugar. Mix until stiff peaks are formed, about 3 minutes. Fold in almond flour mixture, 1/3 at a time.

4. Pour the mixture into a piping bag with a large tip. If you do not have an icing bag, you can use a ziploc bag with the corner cut off. Pipe onto your parchment lined cookie sheets.

5. Let sit for 30 minutes to form a crust. Meanwhile, heat up your cream, pour it over your chocolate, let it stand for a minute, stir, and then mix in butter. Chill. Preheat oven to 275 degrees F.

6. Bake your macarons, one pan at a time for 15 minutes. Let cool on pan for 10 minutes, then transfer to wire cooling rack.

7. If the ganache is chilled and thick, mix in the pop rocks. Put into an icing bag and pipe between two macaron cookies.

Potato Chip Macarons with Pop Rock Ganache {www.gustoandgraceblog.com}

8. Eat them all! I love the sweet and salty mix.

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