Getting to know a new kitchen is a challenge as well. Of course nothing is where you need it for a few weeks and after many re-organizations to make it just right you can finally get your kitchen groove in. I may be finally settled into the kitchen by September!
|View from the new Balcony|
And so now that the kitchen is underway it is time to tackle a new challenge. Macarons.
I have never made Macarons before. I have been lucky enough to have some in Paris. They were so so at best. The best Macaron I have had was at Le Panier in Seattle. Having said this I have only had less than a dozen Macarons in my life.
My biggest challenge has been to find ingredients at a decent price. My food processor will not grind the almonds small enough and here in Canada almond flour is almost as much as gold. While in the US a few weeks ago I was able to source some Bob’s Red Mill Almond flour at a decent price.
So…. Now to actually make the Macarons!
Using 3 recipes in 2 books I intend to find the best recipe for my location. I am using the recipes in I love Macarons and Martha Stewart’s Baking Handbook. 3 Different methods and varied ingredients.
What’s your idea of a perfect Macaron?…Let me know!!
I can’t wait to see what works! More to follow……
|The biggest “Macaron” I have ever had in Paris.|