a candy that I hadn't heard of untill I stumbled upon a post of macarons aux fraises tagada on Tart'in & chocolat who referred to the macarons recipes from Mercotte and Pure Gourmandise. The macarons looked wonderful so I hàd to make those macarons. Unfortunately, the recipe of Mercotte wasn't that easy (especially the syrup-thing for which a sugar thermometer was needed). The recipe of Marina from Pure Gourmandise had quite common ingredients so that was the one I wanted to follow...
only one problem left....
I couldn't find fraises tagada in the Belgian supermarkets. Luckily I spent my holidays in France where the fraises tagada almost seem to be a national childhood memory like Prousts madeleines. So plenty of fraises tagada in the French supermarkets. Since I didn't know if the candies taste and the macarons would please us I only bought one bag of fraises tagada.
This precious bag has been waiting in my cupboard for about a month and a half, that is, until my thesis was submitted and I had found some recipes (rice tart and waffles of Liège) in which I could use the egg yolks that were going to be left after creating the macarons.
Making the macarons took me about...well, about half a week and lots of planning...
According to the recipe of Pure Gourmandise, the egg whites needed to be separated from the yolks at least 24 hours. After forming the macarons on the baking plate, they needed to rest overnight (The next day my mum was a bit worried because those cookies I baked were still really soft :s). I let them rest more than a day (because I had a really busy day) and baked them in between the graduation and the graduation reception that I was invited for (actually while I was having dinner and getting myself ready for the reception).
Once they were baked, I had to put them back in the oven (just for the night) because I had no other (safe) place to put them (without them being eaten already) and I didn't return from the reception untill late. Only the next day (I lost count, the forth day is it?) I started making the ganache with the fraises tagada and the white chocolate. For glueing the macarons togheter, the ganache was surely sticky enough.
only one problem left....
I couldn't find fraises tagada in the Belgian supermarkets. Luckily I spent my holidays in France where the fraises tagada almost seem to be a national childhood memory like Prousts madeleines. So plenty of fraises tagada in the French supermarkets. Since I didn't know if the candies taste and the macarons would please us I only bought one bag of fraises tagada.This precious bag has been waiting in my cupboard for about a month and a half, that is, until my thesis was submitted and I had found some recipes (rice tart and waffles of Liège) in which I could use the egg yolks that were going to be left after creating the macarons.
Making the macarons took me about...well, about half a week and lots of planning...
According to the recipe of Pure Gourmandise, the egg whites needed to be separated from the yolks at least 24 hours. After forming the macarons on the baking plate, they needed to rest overnight (The next day my mum was a bit worried because those cookies I baked were still really soft :s). I let them rest more than a day (because I had a really busy day) and baked them in between the graduation and the graduation reception that I was invited for (actually while I was having dinner and getting myself ready for the reception).
Once they were baked, I had to put them back in the oven (just for the night) because I had no other (safe) place to put them (without them being eaten already) and I didn't return from the reception untill late. Only the next day (I lost count, the forth day is it?) I started making the ganache with the fraises tagada and the white chocolate. For glueing the macarons togheter, the ganache was surely sticky enough.
and maybe on buying a good food colouring so the nice rose of unbaked macarons doesn't turn into some salm-like colour...
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