Hey Macaron-a


There is a fab French cafe in Leamington.

It’s called Comme Ci Comme Ca

The kids are rapidly becoming addicted to their macarons.

Which is not necessarily a Bad Thing, giving, as it does, the impression that they appreciate fine food and French culture.

As opposed to their normal state of being which involves being glued to Minecraft and greeting every meal with a “urgh, what IS it?”

However, as the Macarons, the “two bites and they’re gone” Macarons, come in at a pound a shot, this is turning into a bit of a costly addiction.

How hard can it be to make your own?

Erm, well, they are quite tricky as it turns out.

Our first batch, a couple of weeks ago, was firmly in cow pat territory.


But today…


Oh my god, these are absolutely amazing.

I have no idea if they are authentic or not. We’ve only ever eaten Macarons in Comme Ci Comme Ca, and these are certainly quite different to those.

But they are delicious.

You will need

200g of icing sugar and 100g of ground almonds. Put them in a food processor and blitz them together.

Take 125g of egg whites (about 3 large eggs) and in a very clean and dry mixing bowl whisk, adding a pinch of salt, until they form stiff peaks.

Not just soft peaks mind, or you too will be heading into cow pat territory. Stiff peaks.

Take 3 tablespoons of caster sugar and add it to the whites a little at a time, mixing well all the while. The mixture should be very thick, white and glossy, like a thick paste.

Add any food colouring if you want to mimic the scary jewel tones of commercially available Macarons

Now fold in the sugar/almond mixture.

Fill an icing bag with mixture and pipe into evenly sized rounds. If you want to be anal about this then use a 5cm round biscuit cutter and draw circles on grease proof paper first to act as templates.

Or just go free form like we did. It all tastes good.


Tap the tray once, sharply, on the kitchen surface to get rid of any large air bubbles.

I don’t know how well that works but it is very satisfying.

If you want to add sprinkly things now is the time to do it.

Leave the Macarons alone for 15-60 minutes to form a skin.

Preheat the oven to gas 3.

Place the Macarons on the middle shelf and bake for 10 mins.

Leave to cool on the baking sheet.


Once cool sandwich together with the filling of your choice. We went for strawberry jam


With a creme anglaise layer


Make sure you check that the custard is up to scratch


Squidge it all together and then pop it into your mouth. Preferably whole 🙂




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