Here is another recipe that I finally got around to trying – one from the macaron making class at L’atelier des Chefs cookery school last month. The macarons are incredibly sweet and the filling is rich and creamy, so just one or two per person is fine as a starter. Mine came out looking rather less than perfect, but they tasted delicious! Read the rest of this entry »
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Tags: Christmas dinner, foie gras, French pastry, L'atelier des Chefs, macaron, macaroon, port, starter
Not to be confused with the humble, knobbly, coconutty macaroon, the real macaron is a traditional French pastry, made of egg whites, almond, icing sugar and sugar. Last Saturday, a gaggle of food bloggers (many of those from the blogroll on your right) and TrustedPlaces members, including organiser eat like a girl Niamh, gathered at L’atelier des Chefs in Marylebone to try our luck at making the infamously tricky treats. We were divided up into four tables, each making a separate experimental macaron: a divine salted butter caramel; a tangy lime and ginger that involved a complicated-looking sabayonne stage; a creatively sized raspberry and rose; and the somewhat easier but no less stunning port and foie gras mousse macaron with squid ink (watch this space for the recipe). Read the rest of this entry »
Tags: cookery course, foie gras, French pastry, ginger, L'atelier des Chefs, lime, macaron, macaroon, Marylebone, port, raspberry, rose water, salted caramel, squid ink
