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Entries in macarons (5)


Cinnamon Macarons with Cream Cheese Frosting

Let me begin by saying, I'm no Pierre Hermé, Ladurée or Geffroy Chevallier (ummmm - why did I feel the need to point that out?!?). I've actually LOST COUNT at how many times I've attempted French macarons and failed miserably (no I haven't - it's seven - seven times).

On that note, these cinnamon macarons were good. Not amazing, but good enough that I decided to photograph them.

I used Donna Hay's recipe, added 1/2 tsp of cinnamon extract and dusted the tops with ground cinnamon before baking (after resting 20 minutes), then, I filled them with cream cheese frosting that I had left in the freezer from this incredible carrot cake I made in December (turns out cream cheese frosting freezes BEAUTIFULLY - you would never know it was made two months ago!!).


It's said that room temperature egg whites are key to macaron success.

Every time I make these incredibly frustrating/rewarding little cookies, I make notes about what-not-to-do next time.

Notes from this attempt:

- Add cinnamon extract to eggs whites before whisking - the cinnamon extract is so powerful it actually deflated my meringue - I think this is why some of my 'feet' were straight-sided instead of nice and ruffly

- Bake one tray at a time - I don't know why but I popped both trays in the oven together - the top tray of macarons looked like the ones in the photo above - the bottom tray all cracked

- Don't stress - Though my macarons weren't perfect, they were TASTY. I know one day, the stars will line up and I will make perfect French bakery-style macarons. Because I love baking so much I try not to stress when things go wrong (notice I said TRY).

* I bought my cinnamon extract at Sur La Table in the US - think cinnamon hearts and cinnamon toothpicks - it's intense. 

** I would like to send a shout out to the most lovely Maureen O. of Baked In Nova Scotia - www.bakedinnovascotia.com. She posted gorgeous ruffly pink macarons on Facebook the other night which inspired me to give it another go!


Le French Fix : Parte Deux

I went back to The French Fix Saturday before last because we weren't completely happy with the French Macarons in the plastic sleeve. Grabbed these shots while I was there.






I couldn't resist the call of this Salted Carmel Tart. Have you ever seen a tart that looks so divine in your life? Moi? Non.



C'est si joil!


Oooh La La : Le French Fix









































Le French Fix is a French Pâtisserie owned and operated by Geoffroy Chevallier. They specialize in French goodies such as Croissants, Pain Au Chocolat and my personal favourite, French Macarons. You can find them at 5523 Prince Street in Downtown Halifax, and follow them on Twitter @lefrenchfix.