Finally! After several months of battling with the intricacies of 21st century technology and a couple of vicious viruses which somehow made their way into my website … everything has been cleared. It is finally time to launch Ma Belle France. This was a very difficult birth and I Thank the French Cooking members of Ma Belle France who very patiently waited for me.
So, now that the technology war is over, I am going to dedicate some time every week to add more French recipes, interview French cooking and French wines experts, videotape some of my own french cooking recipes, and find other contributors to Ma Belle France to share their expertise.
Today, I am developing my own French macaron recipe and when it is just right, I will share it with you. It seems easy at first, but as I am on my third batch, I am discovering that it is a quite precise art for them to come out perfect. French macarons have been the rave in France for the past few years and they are now making their way to the US. They are so delicious! The great news is that they are gluten-free so anyone who has a gluten intolerance can actually indulge in them.
My first two batches were chocolate. The first batch came out a bit grainy because my almonds weren’t ground finely enough. Second batch didn’t rise … the third batch is rapsberry and going into the oven in about 15 minutes. They say ‘third time is the charm.” Let’s see if they’re right!