Don't you just love walking around Farmer's Markets? Soon after I moved to Brisbane, a Farmer's Market opened in Brisbane Square, in the heart of the city, only a few short minutes from my apartment. Every Wednesday morning I filled my recycled shopping bags with fresh produce, and, er, fresh French treats.
There is a large population of French people in Brisbane and who does food quite as well? I was in French heaven when I stumbled on Monsieur Macaron, a purveyor of French treats, but pride of place, French Macarons (no, it doesn't have a double 'o'). I was their first customer and won a regular supply for awhile--bliss. I've tasted many a macaron in Paris, and these were every bit as good, lucky Brisbane!
Monsieur Macaron did the Aussie thing and soon added to his traditional flavours of lavender, pistachio, champagne--macarons with an Aussie flavour--passionfruit, lemon and basil (gorgeous!) For years now my once-a-week-treat has been 3 small macarons of various flavours--coconut being my all-time favourite.
Unfortunately, like all good things, they come to an end. The macarons just weren't tasing as swoon-worthy any more. Something was different. The owners finally admitted that they had employed a new chef. The macarons were just too dry, but it appears no one else was complaining, so they continue to sell less-than-perfect (to me) macarons. What to do?
I always prefer to make my own food rather than buy it, but only if I can make it better. Now I've decided I won't get mad, I'll get even.
Come Christmas, I cook up a storm to rival the thunderstorms that will be cracking along most afternoons after a very hot day. I've already tried my hotcakes, crispy bacon, maple syrup, raspberries and ice cream (definitely American!) breakfast on the family to rave reviews, so now I'm going to fiddle in the kitchen and produce the best macarons they've ever had. And...I'm going to share the recipe with you.
I wouldn't recommend eating these sugar-laden treats very often. They must be savoured with caution and followed by a couple of kilometres run along the beach.
All ingredients are based on Australian product names, measurements and terms. I'm sure you can adjust...
There is a large population of French people in Brisbane and who does food quite as well? I was in French heaven when I stumbled on Monsieur Macaron, a purveyor of French treats, but pride of place, French Macarons (no, it doesn't have a double 'o'). I was their first customer and won a regular supply for awhile--bliss. I've tasted many a macaron in Paris, and these were every bit as good, lucky Brisbane!
 |
| The macaron, thought to have been created in a convent in France in 1791, is two miniature meringue morsels filled with buttercream, jam, or ganache. Especially difficult to make, the perfect macaron should be like an eggshell on the outside and soft and chewy inside. |
Monsieur Macaron did the Aussie thing and soon added to his traditional flavours of lavender, pistachio, champagne--macarons with an Aussie flavour--passionfruit, lemon and basil (gorgeous!) For years now my once-a-week-treat has been 3 small macarons of various flavours--coconut being my all-time favourite.
Unfortunately, like all good things, they come to an end. The macarons just weren't tasing as swoon-worthy any more. Something was different. The owners finally admitted that they had employed a new chef. The macarons were just too dry, but it appears no one else was complaining, so they continue to sell less-than-perfect (to me) macarons. What to do?
I always prefer to make my own food rather than buy it, but only if I can make it better. Now I've decided I won't get mad, I'll get even.
Come Christmas, I cook up a storm to rival the thunderstorms that will be cracking along most afternoons after a very hot day. I've already tried my hotcakes, crispy bacon, maple syrup, raspberries and ice cream (definitely American!) breakfast on the family to rave reviews, so now I'm going to fiddle in the kitchen and produce the best macarons they've ever had. And...I'm going to share the recipe with you.
I wouldn't recommend eating these sugar-laden treats very often. They must be savoured with caution and followed by a couple of kilometres run along the beach.
All ingredients are based on Australian product names, measurements and terms. I'm sure you can adjust...
Milk
and White Chocolate Macarons
Macarons
1½ cups icing sugar
½ cup blanched almonds
¼ cup Cadbury Bournville Cocoa powder
3 egg whites at room temperature
¼ teaspoon salt
¼ cup caster sugar
Filling
80g Cadbury White Chocolate Melts
30g unsalted butter
100g Philadelphia Original Spreadable
Cream Cheese
1/3 cup icing sugar, extra, sifted
Macarons
1.
Combine
icing sugar, almonds and cocoa in a food processor and process until superfine.
Sift and remove any coarse pieces of almond.
2.
Beat
egg whites and salt until soft peaks form. Continue beating, gradually adding
the sugar, just until dissolved.
3.
Stir
one third of the almond mixture into the meringue and then fold in the
remaining mixture until just combined. Spoon or pipe 3cm rounds onto paper
lined trays, allowing 2-3cm between each for spreading. Use a wet finger to pat
down any tips. Stand at room temperature for 30 minutes or until macarons form
a light crust.
4.
Bake
in a slow over - 150°C for 22-28 minutes or until firm to the touch. Allow to cool
completely on trays.
Filling
5.
Combine
chocolate and butter in a bowl over simmering water, stirring occasionally,
until chocolate has melted. Remove from the heat and cool slightly. Beat together
the Philly cream cheese and extra icing sugar then beat in the chocolate
mixture. Chill until firm enough to spread.
6. To assemble:: Spread
chocolate filling onto 15 macarons and top with remaining halves, pressing
together gently. Serve immediately. (They will keep up to a week in the fridge,
but lose heaps of flavour.)
Makes
30.
Prep
Time 45 minutes
Cooking
Time: 35 minutes
Level
of fiddleability: High–recipe must be followed carefully or you will be
disappointed
Calories:
best left unsaid.
I hope you enjoyed reading my little story and recipe. Do you have one to share?
This is my entry for RFWers' Holiday Spirit Blogfest. Add your name to the list below if/when you have an entry to share...
