You probably would have had to be living under a rock for the past year, maybe two? three? for the macaron craze to have eluded you. Ok, I say macaroon but I will spell it Macaron so that I can somewhat feel authentic. However I am going to attempt to train myself to say it authentically so that it doesn't impede itself on my beloved coconut macaroon.
I have never had the pleasure of tasting one. But from the sound of it, I think it would be something I would really enjoy. A smooth, crunchy exterior with a slightly chewy, soft center? add to it a buttercream or jam filling, endless flavor possibilities and combinations and always having a base of almond. YUM! I Have requested this book from my library and eagerly await for the arrival.
I'm having some friends over next weekend and will attempt to make one or two flavors.
There is one area I will do a little more research into, which is coloring. I believe the
addition of a fruit juice for color may disrupt the chemistry that makes a meringue,
however I am not sure. I would like to eventually add the India Tree natural food coloring set
to my little baking stash. I havn't had much luck in finding it so more than likely I will order
it from Amazon.
Mmmmm, brightly hued frosting, why does it look so good?
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