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Friday, January 28, 2011

Almond Flour

For those of you who are unaware, Chico is an artistic college town surrounded by vast agricultural richness. We're smack dab in the middle of Almond Country, north of some of the world's richest rice paddies, and next to the Olive Capital of the World, some would argue. I suppose in celebration of the area's almond heritage, I present to you a cookie that would not be possible without almond flour.

A Colorful Bunch


The macaron is not to be confused with the macaroon, full of that disgusting coconut. Instead, the macaron is a delicious blend of almond flour, egg whites, confectioner's sugar, granulated sugar, and food coloring. These components come together to make light, fluffy sandwich exteriors with a distinct outer crunch that surround a layer of buttercream, jam filling, or ganache. I'm about to set out on a baking adventure because of some books I received for Christmas and I can guarantee you macarons will be on that list. It works great since I'll also have an opportunity to practice and better my food photography. For now though, these are some macarons Nancy and Hanna brought back from Bottega Louie in Los Angeles. The flavors--which come from the filling--are tangerine, raspberry, lime, and Earl Grey.
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Eric
Eric Lovelin Photography

  

2 comments:

Matthew Luedke said...

These are awesome!!!

Aria said...

Those look absolutely awesome.

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