Radically Retired

Tag: French Macarons

  • The Eye of the Beholder

    The Eye of the Beholder

    Last week, I made my annual Christmas macarons.

    I make these every year as a part of our Christmas gifts to our friends here.

    I decided this year to paint them with edible glitter paint. This was all good and well, until I discovered that the food grade paint brushes I purchased, were too thick for the designs I wanted.

    I persevered. The red ones have a vanilla bean ganache filling. The painted tops were “supposed” to be gold ribbons and bows. Instead, they came out looking like mahjong tiles.

    The white ones have peppermint white chocolate ganache filling. They’re “supposed” to have holly wreaths painted on them. They’re close, but not what I had envisioned.

    The green ones have a rum/dark chocolate ganache filling and the painted designs are “supposed” to be abstract Christmas trees. Oh well.

    The good news is, they came off the mats beautifully, they matured to the perfect consistency, and all of the fillings are delicious.

    As the old saying goes, “beauty is in the eye of the beholder”.

  • Back in the Groove

    Back in the Groove

    Yesterday, I finally found enough time to get back into my macaron groove again.

    I especially enjoy making them when we’re in Texas because there are so many special occasions we’re here for, so I can make a great variety. Our friends here also enjoy them, so there are several birthdays to make them for as gifts.

    I wanted to make these for Halloween but we’ve been extremely busy since we arrived, so, because I brought the candy corn with me from Canada, I decided to make them anyways. Hopefully they’ll be acceptable as my dessert contribution for our table at the big Thanksgiving pot luck here in our park.

  • The Necessary “P’s” of French Macarons

    The Necessary “P’s” of French Macarons

    I’ve been making these darlings of the pastry world since 2022.

    For a full year prior to my first attempt, I studied extensively… reading every word possible about technique and trouble shooting. I also viewed more YouTube videos than I can count.

    Since the “learning phase”, I’ve made well over one thousand of these divas of desserts. I’ve finally come to a place where I understand and commit to the necessary “P’s” with each and every bake and I’m happy to say that I’m no longer intimidated.

    Perfect Meringue
    Perfect Macronage
    Perfect Piping Technique
    Perfect and Stable Oven Temperature

    My feature photo is of my most recent bake (a few days ago) The shells are unflavoured and decorated with sanding sugar. The filling is a vanilla bean ganache dam with Saskatoon Berry jam in the centre.

    My favourite thing about these fussy babies is their versatility. Through colour and flavour, I can make countless varieties with one basic recipe!