This is Cormac’s birthday cake – which we ate at 1am on Saturday morning. The cake itself was a very dense chocolate moussey confection, but the highlight was the macaroons. I confess to having a macaroon obsession and have been hanging around the macaroon shop in Aix a bit more than is good for me. On Friday I decided Cormac’s birthday cake needed some macaroons to make it complete. My favourites are the dark blue macaroons which taste of jam … I think maybe they are savage myrtille flavour.
I have made macaroons myself (I recommend the Ottolenghi recipe) but I can’t figure out how not to get them to stick to the baking paper. So if anyone out there has any Hints to Macaroon Makers – send them my way please!
My understanding of macaroons is that they are in fact just an excuse for using rice paper. Then it doesn't matter if it sticks.
ReplyDeleteI don't know how the professionals do it. Sorcery?
Sorcery or perhaps engine grease. Perhaps I can apprentice myself to a macaroon maker and discover the secret for myself....
ReplyDelete