Disclosure: This is not a compensated or sponsored post. I was provided the product for review purposes only. All opinions expressed here are my own.
Growing up I loved to bake. I would bake every Friday in my home, and it felt so comforting. As I got older, I continued to bake but not as often as I would like to since I was learning to cook.
Recently I got back to baking and find it still has a soothing effect on me.I love macaroons the light taste and colors remind me of my visits to France. I never dreamed that I could learn to bake them at home, but thanks to FOOD LA LA Macaron Kit I learned how to make them at home.
This is perfect for those who love to bake and even for beginners. It is an exciting way to try something new.
Lindsay Kinder is the founder and CEO of FOOD LA LA, a fun food and lifestyle brand specializing in remarkable food and cocktail experiences. Lindsay created the FOOD LA LA French Macaron Kit for home bakers of all levels. Along with year-long access to a virtual masterclass led by Lindsay, the kit contains pre-measured ingredients (everything but eggs, butter, and milk), tools, recipe cards, gift boxes, sprinkle mixes, and edible paints. Each kit yields supplies for about two dozen macarons.
FOOD LA LA’s mission is to surprise you with what you can effortlessly create so you feel delighted over what you’re capable of and discover the joy of making everyday moments magic!
They were lightly crispy on the outside and melt in your mouth soft on the inside. They had the perfect amount of sweetness flavored with real vanilla beans.
Lindsay Kinder started selling life and disability insurance with a large corporation. Instead of pursuing her childhood dream of learning to cook in France, she spent the next chapter of her life folding into the corporate world. But after five years, she realized her boss’s job didn’t excite her.
Lindsay’s A-HA! the moment came when she wondered what her 10-year-old self would think about corporate happy hours and fancy pantsuits. She knew she would ask her grownup self, “Why haven’t you gone to France yet?” She couldn’t shake that little voice in her head, so she left her job and a steady paycheck, packed a 60-pound, bright magenta rolling suitcase, and flew to Paris, letting the Universe take care of the rest.
During her first month in France, she studied under Susan Herrmann Loomis, a renowned authority on French cooking. While living in her 14th-century home in Louviers, Lindsay assisted her with tastings and dinner parties and helped test recipes for Susan’s latest cookbook, In a French Kitchen.
Are you ready to try it? Here is her recipe! Use any standard buttercream recipe, lemon curd, or fruit jam for the filling.
Let me know how they turn out.
- 130 grams superfine almond meal 225 grams powdered sugar
- 115 grams egg white, room temp
- 60 grams superfine granulated sugar Optional: gel food coloring
- NOTE: Preheat oven to 300 F and line a baking sheet with parchment paper.
- STEP 1: DRY INGREDIENTS
- Combine almond meal and powdered sugar then sift the mixture three times. Set aside.
- STEP 2: FRENCH MERINGUE
- Put egg whites in large stainless steel or glass bowl, and add a few drops of gel food coloring.
- Beat with an electric mixer until foamy (about 30 sec), then add the granulated sugar little by little while continuing to beat on high. The meringue is done when it reaches a stiff peak (about 5 minutes)
- STEP 3: FOLD DRY INGREDIENTS INTO FRENCH MERINGUE
- Gently fold the sifted dry ingredients into the meringue in three batches. Keep all the batter together, scraping around the bowl and up from the bottom (do not beat or whip). When the dry ingredients are thoroughly incorporated, continue to fold the batter until you achieve a ribbon-like texture. Don’t over-mix.
- STEP 4: PIPE MACARONS
- Cut the tip of a large piping bag and insert the piping tip. Secure with a clip and fill the bag with batter. When ready to pipe, remove the clip.
- Pipe 1.5”-2” circles onto parchment paper. Rap sheet on the counter to remove air bubbles and smooth caps. Let rest for 20-30 minutes or until a skin form (it may take longer if you’re working in a humid environment—use a fan to expedite!)
- STEP 5: BAKE
- Bake for 10-12 minutes (To test doneness, lightly touch the top of a shell. It should be firm on its foot and not wiggle. They are done if you can gently peel off a shell without it sticking to parchment paper. If the batter sticks, continue baking.) Remove from oven, let cool completely then peel shells of parchment and sandwich with buttercream.
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