Mad About Macarons - How to Eat Like the French: a French food blog in Paris of healthy recipes, Paris tearoom and patisserie local guides, lifestyle and gourmet French travel.
French style coconut macaroons made with unsweetened coconut, sugar, egg whites, honey and salt. Either made in mounds or pyramid shaped like in France.(Not to be confused with Parisian macarons which are made with ground almonds and are sandwiched together with 2 ruffled shells.)
This past week I was so ashamed of the garden. I had run away from it for too long. The weather didn’t give me an excuse, either, as the sun was shining. It was time to JUST DO IT! My back has been killing me since (the computer doesn’t help, either!) but the effort was […]
Could you get me some basil, please? Antoine came back from the market with not just a few leaves but two huge plants of my favourite herb. There was only one thing for it; while it was so fragrant and fresh, I needed something that was quick to make: PESTO and pronto! Only one […]
I have a confession to make. I should have made something more typically Scottish as it’s Burn’s Night this Friday. Patriotism is kicking in as the bagpipes, Stornoway black pudding and haggis are suddenly sorely missed. Don’t ask me to make the latter myself, though. You’re talking to an ex-vegetarian. With a first mere dusting […]
Recipe for the traditional French galette des rois, served on Epiphany.
This sign popped out to say bonjour as we were meandering on a mid summer’s walk in Rhône wine country. Can you imagine living in a street called Brioche lane? I’d personally feel compelled to have brioche dough out on the window ledge, puffing up proudly for the tourists that passed (that’s the dough not […]
Who prefers light desserts to heavy puddings? I do; particularly during the festive holiday season when the odd additional course creeps in to ambitious holiday menus. This cheeky light little number has been a surprising hit when entertaining. On top of that, it’s gluten-free. Perhaps not everyone wants such a light, mini dessert. “What? Is […]
A perfectly simple yet healthy winter warming pumpkin soup with a few benefits of leeks and ginger. Serve with fried sage leaves.
Bourdaloue Pear Tart, named after the Parisian street where it was invented in the 1900s. A shortcrust tart base filled with Williams pears and almond cream, glazed and topped with slivered almonds and macarons.
Cracked chocolate macarons? Make these easy Black Forest creams with Kirsch-soaked macaron shells topped with roasted cherries and Kirsch Chantilly cream. A gluten-free dessert for cherry season or any time of year.
Celebrate rhubarb and rose season with this financier style rose rhubarb orange cake, an easy French teatime treat with reduced sugar, making it also ideal for breakfast or brunch - or dessert served with rhubarb compote and some rose macarons.
Picture perfect raspberry vegan macaron recipe. Eggless macarons made with Aquafaba (brine from tinned chickpeas) French meringue and filled with lemon verbena infused raspberry jam.
A lightly spiced chicken tagine with prunes, served with orange blossom and sultana semolina and topped with toasted almonds and fresh coriander - perfect winter comfort food. Savoury macarons optional!
Macaron Berry Sherry Trifle - a traditional British party dessert, replacing classic trifle sponges or lady fingers with gluten free Parisian macaron shells.
A light, moist lemon cake made with ground almonds and soaked in tart lemon syrup that just happens to be gluten free. Decorate it for Easter with chocolate mendiants, mini Easter eggs and lemon macarons.
Perfectly gooey, crumbly and intense in dark chocolate, these toasted hazelnut cookies are addictive with a touch of French fleur de sel salt to add that extra oh-la-la factor while waiting for your chocolate macarons to mature.
An easy, quick no-suet mincemeat recipe, ideal for vegetarians and doesn't need much time to mature compared with traditional mincemeat. It also makes a fabulous filling for macarons!
Mini macaron trifles with raspberry, rose and lychee. Inspired by the flavour of Pierre Hermé's Ispahan macarons, giving a Parisian touch to a retro British trifle dessert - and making them gluten free.
How to make old-fashioned macaroon jam tarts - not to be confused with the Parisian macaron or the coconut macaroon.