When I was last in France, I spent my evenings glued to the screen watching Qui sera le prochain grand pâtissier. The incredible creations the contestants are expected to come up with….phew. It makes me tired just thinking about it.
Lately, I’ve had an increasingly strong desire to hop onto the Eurostar and go for a weekend in Paris, just to soak up all the incredible patisserie. Whilst I think London has a strong food scene, Paris still leads in this field.
In the meantime, I needed a little fix, so I made some more macarons.
I’m so glad I finally purchased Pierre Hermé’s book Macarons, where it can proudly join Larousse des desserts in fat-filled glory. After making his salted caramel macarons a total of six times, ’twas about time I tried a different flavour.
One of the most difficult aspects of macaron-making is getting the colouring spot on. I keep forgetting that natural colours don’t show up on the shell after baking. When I first made these macarons, I tossed some freeze-dried raspberry powder in for colour and flavour. Grumpy noises ensued when I discovered the biscuit-coloured result.
Round 2, and I slugged in the red and pink food colouring as liberally as I dared. I also made the call of not adding freeze-dried powder, as this definitely seemed to have a darkening effect! The batter came out a vibrant watermelon pink, and hoorah, this time they definitely worked. I’m definitely buying a collection of colouring pastes so I can be more daring with my colours without worrying about the texture.