Tag Archives: French

American Campfire meets French Pastries

Being a kiwi, the idea of an American campfire with smores, is the stuff of childhood dreams (fuelled by television's portrayal of what Americans ideally do).

So every winter, out would come the skewers and the marshmallows, and as we carefully held our safe end of the stick the marshmallow slowly roasted in the fireplace. Many a cold winter's night was spent toasting the outer layer of these sugary delights, and my goodness were the Americans onto something great!

The crispy caramelisation and burnt bits, combined with the gooey molten centre is what I wanted to recreate from Adriano Zumbo's recipe for Toasted Marshmallow Macarons.

I toasted a tray of marshmallows in the oven on grill, and let the sweltering heat emulate a fireplace, (that my current flat does not have). Out came a giant cloud of toasted marshmallow mass. This was whipped into a healthy amount of creamed butter in addition to creme patissiere – as if this recipe couldn't get any better 😍 this is then piped between two French Macarons and left to mature in the fridge overnight.

I know I said in a previous post that English Coconut Macaroons are my favourite out of these two cousins, but this filling may just tip the scale 😉

Until next time,
Happy baking (and eating!)

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The Humble and Sweet Cousin

Since the popularity of the French Macaron has surged in recent times, the humble, and always dependable, British Coconut Macaroon has become somewhat of a background noise.

Have people forgotten its ease of making, its reliability to never disappoint on the feet (coz lets face it, they ain’t getting any!), the always sure to please the masses dish, with minimal stress? I must admit that I did, for a little bit. But don’t worry I found my affinity for them once more, when I made some at work for petit fours, last year. And boy am I glad that I did!

To be honest, I kinda do love this scrawny mountain of chewy coconut goodness, more so than its French counterpart. It’s unassuming appearance hiding all that glorious dense cloud of white coconut meringue, it’s an experience to say the least.

I did, however, jazz these macaroons up with a little drizzle of dark chocolate and a crowning of freeze dried raspberries. They added a perfect balance of bitterness and tartness to the sweetness of the macaroon (can I just say macaroon-ness).

And while it’s French cousin is basking in the limelight, I am hoping these humble and sweet relatives will make a come-back!