MACRONS via BostonI

I love french macrons..and if your not in france there hard to find some that stay true to tradition. These on the other hand are amazing. I found them on my way to boston, I spotted this little shop in lexington and I had to see if they actually had macarons (most places hand me coconut macaroons..um no!) ..it was seriously to good to be true.

This shop called Macaron Sweeterie specializes in macaron's, gelato, & espresso. The Gelato is amazing, the best actually & the macarons are true to the originals, full of color and special flavors for the seasons. They taste amazing..so im hooked. I'll be there all summer. Check it out if your in the boston area via lexington on mass. avenue!! macaronsweeterie.com/

Trader: Macarons

You know my love for things small, cute, and sweet especially the french desert macarons. They have always been so hard to find, but recently while food shopping my bf found these in the freezer isle. I doubted that they would taste as good as L.A Burdick but they are actually amazing!!!! So if you live close to a Trader Joe's get to the freezer isle and try them. 

Only 4.99 for a box 

Yummy: Macaron Recipe

French Macaron's are so delicious. They have a unique taste and texture that you will be craving as soon as you finish one. I had the please to have some without having to take a trip to France. L.A Burdick is famous for their chocolate but they are also the only place that has these tasty treats available in the Boston area! Believe me I searched. So here is a recipe that you will be sure to repeat. The more you bake them the better you'll get! 

Check out footage of making Macaron's for idea on the steps! 

Parts: 1 , 2 , 3 , 

Vanilla Macarons

For the Meringue Shells
3 egg whites (1-2 day old)
50 gr. granulated sugar
200 gr. powdered sugar
110 gr. almonds

Put the almonds and powdered sugar in a food processor and pulse until the nuts are finely ground. Set aside. In a stand mixer fitted with the whisk attachment, whip the egg whites to a good foam and gradually add the sugar until you have a glossy meringue. (Do not overbeat your meringue or it will be too dry and your macarons won't work.) Add the almond-sugar mixture to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon, about 50 strokes. You know you’re ready by performing a test - place a small amount on a plate and if the mixture flattens itself, the batter is ready.

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds onto parchment paper baking sheets. Let the macarons sit out for about an hour then bake in a preheated 300F oven for 12-15 minutes. Let cool.

When cool, pipe or spoon a dab of buttercream or ganache on one shell and sandwich with another one.

Let sit in a refrigerator for 1 day for flavoring. Serve.

Yields 20-30 depending on size