Macarons

The last name mentioned in the list of the best street foods in Paris is macarons. It is a meringue-based pastry. Macarons are made from egg whites, powdered sugar, granulated sugar, almond flour, and food coloring. In Paris, the French pastry shop Ladurée is famous for making quality macarons with both new and traditional flavors. There are other famous shops that also make macarons such as Pierre Hermé and Fauchon.

Since the 19th century, a typical Parisian macaron is presented with ganache, butter, or jam sandwiched between two such cakes, akin to a sandwich cookie. This type of cake is characterized by two round pieces of cake sandwiched together, with a rough crust and a flat base. The cake is lightly moist and easily melts in the mouth. Macarons can be found in a variety of flavors, from traditional (raspberry, chocolate) to unusual (fatty liver, matcha).

According to the French method, egg whites are beaten until they have a stiff egg-sugar mixture. Then the sifted, ground almonds and powdered sugar are slowly folded until the desired cake state is achieved. The process of removing air and folding is called macaronage.

Method to make macarons at home:

• Pulse ground almonds and icing sugar in a food processor, then sieve and mix with egg whites to create a thick paste.
• In a heat-resistant bowl, combine egg whites, granulated sugar, and water. Boil until syrup reaches 110°C, then beat vigorously. Pour syrup into a mixer bowl, whisking on high until the mixture cools and forms a shiny peaked meringue. Add coloring and continue whisking.
• Gently fold the meringue onto the almond mixture, avoiding over-mixing. It should slide off the spatula in a thick ribbon, disappearing after 30 seconds.
• Preheat oven to 170°C. Place baking sheets on parchment paper. Pour batter into a piping bag, pipe rounds onto prepared sheets, and let macarons sit for half an hour until skin forms.
• The macarons should be baked for 14 minutes (you could test one to make sure it's done correctly). Peel the macarons off the paper gently after a few minutes of cooling after sliding the parchment onto the work surface.
• Create a filling by mixing chocolate and cream in a bowl, then add butter and stir until smooth. Spoon the mixture into a piping bag, outline half of the macarons, add jam, and cover with another shell.
• After baked, the macarons will taste better after being refrigerated overnight.