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french style macaroons at MochaBleu Teaneck!

r
ryaish Feb 1, 2010 10:52 PM

I had a recent meal at MochaBleu in Teaneck, and finished it off with coffee and a plate of the prettiest little macarroons. These are the kind that until now Id only read about and seen pictures of. Not the coconut from a can, but light crispy, flat macaroons, sandwiching different fillings. My favorite was the green ones, that were pistachio, filled with a nutty cream. My son loved the pink one that had a fruity jam filling. And i think the blue one was a nutty vanilla...
Would make an eye-catching gift for someone who would appreciate!

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  1. g
    ganeden RE: ryaish Feb 1, 2010 11:47 PM

    Those are macarons, not macaroons. That is to say that while they are sometimes called French macaroons, people doing so are in error. Interestingly, wikipedia calls them both, but the description has no resemblance to a macaroon. Macarons are cookies, often colored and containing filling like a sandwich cookie, that are meringue based.

    1 Reply
    1. re: ganeden
      a
      ahuvas RE: ganeden Feb 2, 2010 12:39 AM

      Make your own! :)

      http://www.bakerella.com/macarons/

    2. f
      ferret RE: ryaish Feb 2, 2010 06:02 AM

      This is a very good option for Pesach as it contains only almond flour, egg white and sugar (plus whatever flavoring you want to add). And pretty easy to make if you've ever worked with meringue (and even if you haven't).

      4 Replies
      1. re: ferret
        queenscook RE: ferret Feb 2, 2010 12:37 PM

        Every recipe I read (including the link from Ahuvas above) mentions that they are actually more difficult than standard meringues. I can make meringues practically in my sleep, but I haven't had the nerve to try these. Am I worrying too much?

        1. re: queenscook
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          ferret RE: queenscook Feb 2, 2010 12:59 PM

          They're clearly not a standard meringue, more of a meringue-batter. You're going to fold in the almonds and sugar so it will deflate the meringue somewhat (which is what you want). So you just need to be aware that too vigorous a fold will deflate the end product (will still be good, just not exactly right). The most critical step, in my opinion, is letting them sit for about 1/2 hour to form a "skin" before baking. And feel free to use egg whites from a carton (I have a French chef friend who says the French actually do it this way because their food safety laws would require hand-washing after cracking each egg). Here are some creative recipes to start with:

          http://www.gourmet.com/search/query?k...

          Give it a try, what's the worst that can happen?

          1. re: ferret
            a
            ahuvas RE: ferret Feb 2, 2010 03:35 PM

            The only way to know is to try! Most recipes also recommend aging the egg whites .

            Here are some other links I have collected over time about making macarons:

            http://www.seriouseats.com/recipes/20...

            http://chowhound.chow.com/topics/524926

            http://www.syrupandtang.com/200712/la...

            http://kitchenmusings.com/2007/10/the...

            1. re: ahuvas
              queenscook RE: ahuvas Feb 2, 2010 08:28 PM

              OK, OK, you've convinced me. I'll try to give them a try sometime soon. Of course, I've never had them before, so I won't really be able to tell if they're on target, but they certainly look appealing.

      2. s
        sam7633 RE: ryaish Mar 16, 2011 12:55 PM

        I am working with some bakers to make the French macarons (also a Spanish and Italian style). if you think these are like making meringues, good luck, even with the right convection oven and perfect timing they are nearly impossible to have them come out properly. if you found a place in teaneck that makes them good you are lucky. there are a few places here in nyc but only one kosher (that i think are good enough to actually eat, i dont think they will ship, but you can call). most of the recipes are not in english and they read like a chemistry experiment.
        PS if you want the number just email me at sam7633@aol.com

        6 Replies
        1. re: sam7633
          queenscook RE: sam7633 Mar 16, 2011 01:34 PM

          "Want the number" . . . for what? Are you trying to sell something? If so, Chowhound rules are that you make that known.

          Although I haven't actually tried to make them (despite what I wrote last February), I have seen enough talk on food blogs to know that they are not impossible for a home cook to make, and your discouragement (and the fact that this is your sole post) seems to imply you have something to sell.

          1. re: queenscook
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            vallevin RE: queenscook Mar 16, 2011 06:48 PM

            QC -- my shul did a baking demo with Paula Shoyer last month and I got help her do a lot of the prep.

            This is a MAJOR potchke dessert ...be warned. If you plan to spend 6 hours in your kitchen, then you will spend 4.8 of them working on the macarons alone.
            (80/20 rule)

            1. re: queenscook
              s
              sam7633 RE: queenscook Mar 16, 2011 08:26 PM

              my bad, was just looking for help in cooking them. your right they are a snap

              1. re: sam7633
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                koshergourmetmart RE: sam7633 Mar 17, 2011 08:11 AM

                there was an article in jewish week last year abour french macarons-http://www.thejewishweek.com/special_.... It said that at least last year My Most Favorite Dessert Company was going to have kosher for passover french macarons and introduce other flavors for the year

                1. re: koshergourmetmart
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                  HungryJew RE: koshergourmetmart Mar 18, 2011 06:17 AM

                  I saw this last month. Someone did Kosher Macarons and posted it.

                  http://kitchentested.wordpress.com/20...

            2. re: sam7633
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              ferret RE: sam7633 Mar 18, 2011 07:14 AM

              They truly are not that difficult. I went through about 3 or 4 test batches before getting a good result but it's just not that hard. The key steps are room temp egg whites and letting the macarons sit before baking (helps them get puffier). This site goes step-by-step:

              http://foodnouveau.com/2010/03/29/par...

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