Macaron madness
(Adriana Janovich)
French macarons – those crispy-chewy, dainty little darlings of butter cream-filled almond meringue – are notoriously temperamental and intimidating.
They’re also as magical as they are maddening.
Just in time for Bastille Day, Lynette Pflueger shares her recipe – as well as tricks and tips – for making the high-maintenance, light and lovely sandwich cookies.
She’s head pastry chef at Common Crumb and Santé Restaurant and Charcuterie in Spokane, and she makes about two, commercial-size batches of French macarons per week. During busy times, she’s made a batch a day.
She’s tried French meringue and Italian meringue, varying temperatures, aging and not aging egg whites, among other things. When a batch doesn’t turn out just right it ruins her entire week.
One of her macaron must-haves: weighing each ingredient to the tenth of a gram.
Read more in Wednesday’s Spokesman-Review Food section.
Also on the menu: three kinds of fresh-fruit salsas, Easter egg radishes and more. As always, look for a bunch of food-related tidbits in the weekly Fresh Sheet feature.
Cheers! Salut!
* This story was originally published as a post from the blog "Too Many Cooks." Read all stories from this blog