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Why a Macaron Costs $4

 

I'm a huge fan of macaron's, the colorful almond-laced French delicacy. I've always wondered why these tasty little cookies cost almost $4 a bite. A bite, truly, because I can practically swallow one whole. So I did a bit of research and found these interesting fun facts about the ingredients and how you make them that I believe are worthy of sharing.

Aged eggs
The egg whites (used to make the shell) age up to five days in the refrigerator before being mixed in so they whip up into airier cookies.

Perfect pulverization
The dry ingredients must be refined several times. The sugar and almond meal are further ground and passed through a sieve to ensure the softest smoothest shells.

Rounds of waiting
After aging the egg whites, timing the steps, and a piping marathon, many bakers watch the clock before putting the cookie sheets in the oven. A 15- to 30-minute resting period helps achieve the signature “foot,” the ruffled ridge around the inner rim of the cookie.

Precise piping
Even the slightest slant of the pastry bag could cause the chefs to create inconsistent circles—and two mismatched halves!

Waiting on the weather

Much to my amazement, the weather has a lot to do with the final results of a perfect macaron. Humidity is the enemy because with too must moisture in the air, the results can be devastating with flattened or cracked shells instead of shiny, perfect domes.

I tasted my very first macaron in Paris at Laduree. I had mixed emotions when I heard that this beautiful Parisian pastry shop opened a location in the United States, here my own "little" city of New York. I suppose I should be thrilled that I don't have to fly halfway across the world to eat these treats but I like the uniqueness of knowing my first macaron experience took place in a shop that couldn't be found in the states.

To learn more about the true story of the Laduree Macaron visit their website.

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