View allAll Photos Tagged Macaroon
These macaroons came in all different colors and flavors. I tried the wasabi and grapefruit flavor, but i didn't see the fois gras flavor until too late.
This is a macaroon stall filled with colourful and tasty macaroons. Marche's de Noel or Christmas fair, Avenue des Champs-Elysées, Paris, France
New girl, Blueberry Macaroon <3 My shy (but bossy!!!) little girl! ^_^ I call her Roo. I tried some new eyebrow and lip techniques with her, and I think they turned out well!
92 / 365
Yum yum.
Another very good reason to live in York. Or a very dangerous place when within walking distance after ones evening meal.
The formidable Betty's Tea Rooms. Fine handmade cakes for even the most discerning aficionados.
I had some fun photographing these little Macaroons, so figured I'd put a collection together.
Canon 5D/50mm f1.4
E-PL2/20mm f1.7
Yup so much fun it took two cameras. Two shots from each.
#colettepatterns macaroon styled with a French style cardigan
Details: houseofpinheiro.blogspot.co.uk/2012/09/the-im-not-quitter...
More pictures from our friends new Patisserie - Macaroon by Alison Seagrave.
Alison used to be head chef at Harvey Nichols in Manchester and has struck out on her own and opened a "Patisserie with tables" on the Bury Road in Manchester. It's fab.
Pentax MX + Pentax SMC 50mm f1.4 + Kodak Ektar 100 (first time I've used it, scans really nicely, like it a lot)
alternate titles:
oh yeah baby, we have a lot in common ;)
mounds of goodness
uh huh, vintage is the in thing
mind if I dunk?
I've got my eye on you sweetie
MacroMonday
12/19/2011
Theme: "December Holidays"
--------------------
December is a pretty busy time for a lot of people. For me, personally, it could get busier than most. Christmas, New Years, and various birthday's. The most important birthday is my wife's. Her birthday is the day after christmas and since the holiday's are so hectic, it's rare to have a group birthday celebration on her actual birthday. We usually try to do something a week or 2 before her birthday with friends. This year we went to brunch in San Francisco and spent the afternoon around the Mission and Japantown. We also had dinner plans with at a friend's home later that night across the Bay Bridge in Emeryville.
On the way to dinner, I surprised her with a stop in Hayes Valley, to pick up French Macaroons from her favorite macaroon place, Chantal Guillion
Pictured above is the Salted Caramel and Almond Amaretto macaroons. We also tried a Spiced Trade and Kir Royale seasonal flavors (gingerbread-ish and champagne respectively).
I was going to take pictures of those too, but those were eaten well before I had a chance :)
Some film strobism here, testing the Astia in a flash setting. Quite happy with it here too.
A very good tart, and a huge hit at the party we took it to. Recipe courtesy of 101 cookbooks.
Strobist: Canon 430EX through SB-III low back left for texture, white board to the right for a little fill.
These were my second attempt at French macaroons. The first batch were a bit of a disaster. I managed to salvage about a quarter of them.
This time they came out perfectly! I'm so pleased. They're vanilla and rose flavour.
No leftovers on these yummy macaroons! We like this light summer dessert.
Here is the recipe from my fav cook Ina Garten (Barefoot Contessa)
www.food.com/recipe/inas-coconut-macaroons-97122?mode=met...
And this is the last 20th photo in the series - just showing all my Laduree babies in the box. They don't look perfect, but, considering that I bought them at the start of our London day and then took them all the way back to Peterborough, I think they were preserved very well.
Don't relax though, because I was so inspired by these macaroons, that I made my first batch of vanilla macaroons last weekend - the photos are on their way. And I'm making more over this weekend =)
Macaron的法文意指「少女的酥胸」，
歐洲已有數百年歷史的Macaron，近年流行到東方。先是日本各大甜點店都少不了它，在台灣，它也成了精緻甜點的代名詞。Macaron的魅力在哪裡？要吃了才知道！歐洲已有數百年歷史的Macaron，近年流行到東方。先是日本各大甜點店都少不了它，在台灣，它也成了精緻甜點的代名詞。Macaron的魅力在哪裡？要吃了才知道！
台灣市場吹起「法國直送」的甜品新風潮，Macaron自然成為甜品界的時尚代表。一口要價近百元的Macaron，遠渡重洋到台灣，加上原料價昂，製作費工，且折損率高，價格自然居高不下。
「少女酥胸」引人遐想
有經驗的人都知道，從國外帶Macaron回來是件大難事，不論怎麼小心，外殼總會碎掉，原因在於溫度不對，嬌弱的Macaron不只變型，也會走味。進口版的Macaron為了保持完美形象，得冷凍、再解凍，外型與口感才能美麗又保鮮。
Macaron的法文意指「少女的酥胸」，台灣則有各種中譯，小圓餅、法國小圓餅、杏仁小圓餅或甚至「性感」小圓餅都有，馬卡龍或馬卡紅則是直譯。
草莓馬卡龍，每個130元。 圖／品悅糖提供
外酥心軟 惹人迷醉
完美的Macaron就像藝術品，表面與兩餅間的接縫需完美無瑕。燈光照射下，光滑的表面泛著光澤，餅身下緣還有因烘烤而出現的美妙蕾絲裙邊。一口咬下，薄如蛋殼般的酥軟口感，內層是軟綿的糖心，美好滋味在口中化開，緩慢溫柔的釋放，層次極其豐富，讓人迷醉。
Macaron主要是以杏仁粉與打發的蛋白為主材料烘焙而成，拌入巧克力或抹茶等口味，就呈現色彩繽紛的外觀。
在甜點界，Macaron常被視為主廚的試金石。無數饕客評家入店來，首先點名的多半是Macaron。成敗與否，全看這小巧的一枚。
有酸有甜 配茶最好
Macaron搭配茶最優；每個香味不同，有單一或複合、有酸有香有甜，並不一定非得是外界認定的「甜」不可。Macaron也不宜在室溫下久放，若無法立刻吃完，可收冷凍，要吃的時候還原冷藏5~10分鐘即可。
Maxim s的Macaron 從法國直送，每個60元，禮盒裝8個560元。圖／Maxim s提供
Macaron哪裡吃？
台灣不論是法國直送或Made In Taiwan，Macaron都可達到質感纖細，入口即化的要求，且一網打盡杏仁、無花果、草莓、覆盆子、巧克力、咖啡等眾多口味，再加上包裝精致，平均每個要價50~80元。
PAUL
強調法國直送，全程保持零下18度低溫。口感、外觀、色澤與在法國品嘗完全一致。除了輕薄的外殼、柔軟內餡誘人，顏色與花邊搭配得極其巧妙，模樣可愛，讓人入口前就先有了幸福好心情。今年主打大Macaron，每個巴掌大小，難度更高。（02-2771-3200）
青木定治AOKI
一樣來自法國，但主廚青木定治是日本人。特別之處在於加了日式抹茶口味，曾在巴黎造成轟動。之後又研發各種創新夾餡，口感變化多，讓習慣覆盆子夾餡的歐洲人大呼精彩。使用法國夏朗德省生產的發酵奶油製作奶油夾心內餡，香味濃郁。AOKI的Macaron還有一絕，就是每一口餅都出自青木定治之手，像藝術品般，精雕細琢。（02-2719-5633）
15區法式烘焙的Macaron，每個45元。圖／15區提供
Maxim's
Maxim's的Macaron是低調奢華的代表。來自法國，早已得到台灣饕客的高評價。雖不像PAUL有百年歷史、AOKI青木定治打個人知名度，但在台灣甜品市場一樣屹立不搖。甜品櫃像永遠沒法補齊，因為貨一下機就直送預購者的家。不打廣告，卻永遠熱賣，正是它厲害之處。最好先預訂。（02-8101-8373）
15區法式烘焙
從法國學成歸國的老闆「馬尾」親手創作，目前有16款口味。今年要在造型上創新，比如花朵的形狀。15區的Macaron外殼酥軟，「外殼比內層還脆弱」，尺寸採法式的「標準版」，每個直徑4~4.5公分。（02-2545-6760）
小法國Franciacorta純手工，大小無法完全一致，因此會有7~8個的彈性。這裡的Macaron外皮薄脆、內餡黏牙，用新鮮水果熬煮入餡，口感更香濃綿密。（02-2706-3316）
品悅糖
巴掌大的Macaron直徑約8公分，粉紅色的外型，很有春天的氣息。內餡比進口的更厲害，夾了新鮮草莓與香草卡士達醬，新鮮果肉與果泥合味，口感豐富有層次。（02-3322-2833）