A Handful of Macarons

Our little street in Montreal (on St. Dennis) was crammed with restaurants, lounges, and little speciality stores. The block is mostly 3 or 4 story townhouses, with the basement and first levels of each home all commercial. Tucked into the ground level of one of these buildings is Marius et Fanny Patisserie Proven├žale. This place has it ALL. Chocolates, cakes, savory goods and sandwiches, croissants, macarons, EVERYTHING.

So of course I had to get one of every macaron…for photographic purposes! They even made them all the way back to the states so I could photograph them. I honestly don’t even remember what flavor all of them are, apart from delicious. Some were filled with creams and ganche, while the fruity ones had jam sandwiched in between. Why haven’t I thought of using jam?!

I really adore the bold colors they used in creating these. I know some of the Parisian macaron makers prefer to be a little more subtle with their colors, but it’s great that they’ve created their own palette so to speak.

With the weather finally being cool enough to whip up a sturdy meringue, perhaps it’s time to give making macarons at home another shot. Since the possibilities are endless they’re a great treat for just about any occasion. Maybe a set of fall/Halloween colored macarons?

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Chocolate Chip Coconut Macaroons

The truth is, the coconut macaroon is a seriously underappreciated little cookie. It’s so easy to make, takes so little time to prepare, and tastes so good (especially right out of the oven) that your biggest problem with this recipe is making enough to last more than an hour or two. A lot of bakeries will dip their macaroons in chocolate, which is delicious and looks great, but also requires tempering your chocolate, and might not provide an even distribution of chocolate in every bite … or the two bites it’ll probably take to finish one of these.

Chocolate Chip Coconut Macaroons

3 oz. of egg whites (approximately 3 large egg whites)
1/2 c. sugar
1/4 tsp. salt
1 (14 oz.) package of sweetened coconut flakes
6 oz. mini chocolate chips

Preheat your oven to 350 degrees. You’ll also need a cookie sheet lined with parchment paper or a silicone baking sheet and a small cookie scooper.

In a small bowl whisk together the egg whites, sugar and salt until the egg whites are slightly foamy. In a larger bowl combine the coconut and chocolate chips. Pour whisked eggs over the coconut and work the entire mixture together with your hands (feel free to wear gloves if you really want to avoid the stickiness) until completely combined. With a small scoop, scoop a clump of the coconut mixture, pack it lightly in the scoop, and drop onto the cookie sheet. Bake about 25 minutes or until the cookies take on a beautiful golden color. Allow to cool for at least 10 minutes before you bite into them, they’ll be hot! (but OH SO GOOD.)

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