wedding and baby inspiration, diy, design and other loveliness

Macaron vs. Macaroon

You may ask, “Isn’t it the same thing?”. They are far from being the same! Though they both share the similarity of possibly being gluten free and using egg whites, they taste and even look different! I decided to do a post for my fellow macaron fans to help others understand the difference.

This recently popular treat made from egg whites, almond flour and powder sugar taste as good as it looks. The meringue makes these very light and fluffy. And if you think they look pretty easy to make, then you have been fooled! The process is a very delicate process that can make you want to hit your head against a wall because it may take you 2-3 times your first time to get them to look and taste right. Plenty of patience and care is needed to bake these macarons.
You can see my experience with making the French macaron here.

The macaroon, usually made with coconut, is not as light as the macaron and take about 1/3 of the time to bake compared to the macaron. They are not as pretty as the macaron but if you love coconut you probably are a fan of these cookies. This is probably known as the “American” cookie while the macaron is probably known as the “French” cookie.
Until you have tried a macaron, macaroon and macaron is all the same to you. So if you haven’t tried a French macaron yet, what are you waiting for!?! They have been so popular within the last year or so, I am sure you are bound to find a bakery that has one near you. Once you have tried them, you too will be a stickler to make the correction between macaroon and macaron.

End of Summer Baby Shower

A couple of weeks ago, I was able to surprise a close friend of mine with an owl-themed baby shower in Seattle, WA. I baked all my goodies which consists of 3 kinds of mini french macarons [hazelnut Nutella, pistachio and raspberry], green tea cream puffs and butter mochi from California and took them on the plane with me. Despite me being many miles away, I was able to execute a very fun baby shower with help of some friends. Here are the pictures of that day. Congratulations, Sophie and Joey! We can’t wait for the arrival of baby Lucy.
This shower was inspired by this baby shower invitation from Tiny Prints

All the goodies…

The set up of the table before we dressed it up with a lot of yummy food! I made paper poms with double sided satin ribbon hanging off the chandelier. I reused a wood stump that I used for my wedding to place the little macaron topiary which I made using a foam ball, a 1 inch dowel and a clay pot dressed with moss.

Here it is… with ALL the food!

I used gift tags from Tiny Prints to re-purpose as signage.

I also re-purposed the address labels to put on the party favors, which were
more macarons to take home. 🙂

A Birthday Ice Cream Social!

I have some of the best and most creative coworkers. For my birthday, they managed to turn a dreary old conference room into a fun and color ice cream social parlor. They picked out some adorable sugar cones and striped straws, handmade pinwheels. There were even some homemade delicious french macarons which, by the way, rival some of the ones I’ve tried in Paris. Delicious!





On top of that, one of my talented, crocheting coworkers crocheted me a set of adorable macarons!! Aren’t they lovely??


Photography by Manus Chau Photography

My French Macaron Baking Experience!

I love macarons. I love the look, the taste…. everything about them! It only made sense to learn to make my own. I took a class at Sur La Table and it was a bit hectic with a class of 16, I still came away with so much knowledge and excitement to create my own! Here are some pictures from my class.

I was a part of the team that made the Green Tea Ones!

Look how BEAUTIFULLY they looked when they were done!

Some other ones that were baked were strawberry, chocolate, vanilla and coconut.

After class… I went home and I really wanted to see if I can make them by myself… and I DID IT! I made my own hazelnut Nutella macaron! I can’t wait to make other ones now that I got it basically down.

Here are some tips…
– Get a recipe that you want to try.
– Aging the eggs is not necessary but having them in room temperature is.
– DO NOT over beat your egg whites!
– Fold in your dry ingredients to your wet ingredients.
– You can not make these if you do not have a mixer or a food processor.
– Buy a scale to measure your portions.
– Patience… you can not rush this.
– Sifting your flour will take a LONG time but it will make your macarons pretty.
– Temperature is important. Lower heat is better.
I will create some of my own recipes soon and hopefully be able to share with you guys my trials and errors. Happy Monday!
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