Macaroons:
250g TPT = almond powder and icing sugar – sifted
100g sugar
100g egg white
25g sugar
* add color as desired

Filling:
200g pistachio paste or other flavoring
200g butter cream
* Amounts of flavors, pastes etc. will vary with personal taste

Preparation:
To make the macaroons, sieve the sugar and the TPT very fine. Put aside.
Now whisk the egg white together with the second part of sugar at middle speed.
Gradually whisk the egg white mixture to become very stiff. * if cooking the sugar for the meringue cook to 245° F and follow the standard procedure for making a cooked meringue adding color in the end.
* Add natural powder color

Fold the TPT mix into meringue.

Setting: With a whole nozzle pipe, pipe small discs on a baking parchment. Bake for 2-3 minutes at 200° C/ 392° F closed, 8-10 min at 170° C/ 338° F open. Remove from the oven and let the macaroons cool. Whisk the pistachio paste with the butter cream and pipe the mix on the macaroons.Pipe the filling between two macaroons and sandwich them.

VOILA! Enjoy your perfect macaroons with a glass of cold milk!

And… just in case temptation has gotten the best of you after reading this and you don’t feel like being Betty Crocker anytime soon, choose from a selection of our delicious macaroon collections, delivered right to your front door within 48hrs!

SWEET BOUTIQUE
By May Knowlton/ Photos by Marcy Simpson and Kimberly Finkel Davis

Paula’s bound to find sweet treats anywhere she goes, and on her visit to New Orleans, Louisiana, she uncovered a jewel- Sucré, a fun and fabulous bakery.

New Orleans is famous for jazz, Cajun and Creole food, beignets, and Mardi Gras, but the city holds other treasures as well. Sucré (French for “sugared”) is one of the fine jewels on New Orleans, set on the famous Magazine Street in the midst of antique shops, boutiques and charming homes.

Magazine Street alone merits a full day’s strolling, and as you pass Sucré, the creative cakes and delightful sweets displayed in the window will grab your attention immediately. The sleek and chic white marble tables and comfortable leather booths are cozy and clean. Turquoise walls and splashes of pink brighten the wide-open space, and clear flower lights and colorful macaroon trees accent without cluttering. Everything is organized into neat rows in cases for viewing or is spaced perfectly on shelves. The packaging is as much fun as the goodies themselves, which can be shipped to friends and family all over the country when ordered from the store or online. Whether you start the morning with a pastry and a cup of coffee, sit for a quick lunch, or end the day with a well-deserved dessert, Sucré is inviting and warm, modern and hip, all the same.

Using local designers to bring the bakery to life, Sucré opened in April 2007. Tariq Hanna, co-owner and executive pastry chef, came from Detroit, Michigan, with years of experience to create whimsical one-of-a-kind pastries and other confections for the bakery. Each creation is it’s own little masterpiece, with intricate detail and design. “Sugar is the healthiest thing for your soul!” Tariq says. “Nothing is better than seeing people’s eyes light up no matter how bad their day is. We always make it better.”

Everything here is made from scratch, and visitors come from miles around to fill up on their favorite flavor of gelato and other treats. Artisanal chocolates come in 25 flavors and are beautifully boxed in “chocolate collections” for gifts. Other confections, such as Dark Chocolate Caramel Cookies, handmade marshmallows, and Sucré bark, are popular choices. The bakery even carries wines and Champagnes that compliment its chocolates. But Sucré is most famous for its fabulous French macaroons. “We like the sparkle factor,” Tariq says. “People are drawn to our glittered macaroons in all flavors and colors.”

The bakery also offers buttered croissants, scones, pastries, coffees, espressos, and more for breakfast. Freshly baked breads, cashew chicken salad, quiche, soups, and salads make delicious lunches. Plated desserts are served in the bakery, and, if you provide adequate notice, you can special-order cakes for any occasion. Tariq makes two or three wedding cakes a weekend, all on a first-come-first served basis. “This is the only place like this in New Orleans,” he says. “No one has taken this much time to pay attention to details, and no one has done everything under one roof quite like we do.”