Macaron Madness

Sorry that it’s been a while since I’ve posted!

But, do not worry, this post will sure make up for the time I’ve been absent!

Recently, I had a few friends over to make the infamous MACARON.

Previously, I tried making macarons, but they weren’t too successful because there were no feet (the ruffle on the edges of the macaron). As well, the macaron shell were deflated due to an extremely runny batter– it was oozing out of the piping bag!

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Attempted Matcha Macaron

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The second time I made the macarons, I was a bit more successful. Small feet appeared on some, but many did not rise enough.

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Nevertheless, the third time’s the charm right?! This time, ALL the macarons had feet, and rose pretty well with minimal cracks. I was extremely happy with the result because I sure put tons of time and effort into making these french delicacies. I guess this goes to show that practice makes perfect.

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Chocolate Macaron with Nutella Filling

The recipe I used is here and involves using the Italian Meringue method, which essentially boils the sugar in the water until the soft ball stage (around 235 F) The product was extremely chocolaty, but hey, I’m not complaining! However, I do want to give a few pointers to those of you making macarons for your first time!

1) Look for youtube tutorials on how to make. Here is one that I recommend.

2) Gather all your ingredients first, before you start whipping your egg whites or else the fluffiness of the whites will begin to deflate– a bit no no for macarons

3) SIFT YOUR INGREDIENTS! I cannot stress how important this is because you don’t want to end up with chunky bits

4) Let your egg whites age the night before (or even 2 nights before) to reduce the moisture content, allowing the macaron to have a more elastic texture.

5) Follow the directions. This may sound trite, but with macarons, it’s extremely important because every little step will count! Be sure not to over mix or under mix the meringue or else, the macarons will not turn out properly– that is why I suggest looking up youtube tutorials

6) Gently fold your dry ingredients into the whites. Be sure to not to over mix or else you will end up with a runny batter like the one I had with my matcha macarons. The batter should be thick and drip slowly from the spatula.

7) HAVE FUN! Don’t worry if you don’t get it on your first try. Cooking and baking is all about experimenting 🙂

Butter Avenue

Since my trip to Paris in 2011, I’ve fallen in love with macarons. I cant believe I didn’t try them earlier!

In Paris the famous Maison Ladurée was where I had my first macaron. The light and airy crunchy shell along with the sweet and smooth buttercream was just heaven in my mouth.

Now that I’m in Toronto, one of my missions is to find the perfect macaron– and I think I’ve done it!
Ladies and Gentleman, I present to you, Butter Avenue.

Even though they just opened last year, Butter Avenue isn’t far behind some of the other macaron stores in Toronto!

The beautiful and chic white decor makes the store a great place to sit down with some friends and enjoy a nice cup of cappuccino and some sweet delicacies!

Today, I got three flavours: Vie en Rose, Lime & Honey, and Blueberry Cheesecake.

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The Vie en Rose was great! Although I wish there was a greater rose taste to the macaron, I was extremely pleased with the texture of the macaroon. Crunchy exterior shell, but extremely light on the inside. As well, I’ve had some macaroons in other stores and they were just too sweet! However, i don’t have to worry about that problem with the macarons at Butter Avenue!

After , I tried the lime and honey. I could taste the tartness of the lime and the sweetness of the honey. Another great flavour.

However, my favourite flavour would have to be the blueberry cheesecake. I was very surprised that I even liked it because I’m not a fan of cheesecake. However sandwiched between the sweet macaroon shell was a creamy “cheesecake” buttercream. If that isn’t enough cheesecake goodness for you, there was also a blueberry gelee in the middle of the macaron!

The Blueberry Cheesecake macaron with a "cheesecake" buttercream and blueberry gelee

The Blueberry Cheesecake macaron with a “cheesecake” buttercream and blueberry gelee

For those who enjoy their desserts, I would definitely make a stop on Yonge St. and stop by for some Parisian macarons! You won’t be disappointed!