Alright, let’s talk about them fancy “tower macaron” things. You know, the colorful little cookies all stacked up like a pretty tower? Yeah, those. I ain’t no baker, mind you, but I’ve seen ’em at the store and them city folk sure do like ’em.
First off, don’t get it twisted, there’s different kinds. Some folks call ’em all “macaroons,” but that ain’t right. There’s the French kind, them real delicate ones that look like little sandwiches, all light and airy-like. And then there’s the coconut kind, them are chewy and thick, more like a regular cookie. We’re talkin’ about the fancy French kind here, the ones they stack up high.
Now, from what I hear, makin’ these things ain’t easy. It’s all about egg whites and sugar, whipped up just so. They got different ways of doin’ it too – French way, Italian way, Swiss way… sounds complicated if you ask me. But the important thing is, they gotta be perfect, otherwise they don’t rise right or they crack. And nobody wants a cracked macaron, especially not when you’re tryin’ to build a tower.
- First, you got to whip them egg whites real good.
- Then, you got to fold in the sugar and almond flour, gentle-like.
- After that, you got to pipe ’em out onto a baking sheet, all round and even.
- And finally, you got to bake ’em just right, not too hot, not too cold.
It’s a whole lotta fuss for a little cookie, if you ask me. But I guess that’s why they’re so expensive. And when you stack ’em up all pretty-like, well, they do look kinda fancy.
Speaking of stackin’ ’em, that’s where the “tower” part comes in. It ain’t just random pilin’, mind you. They got this thing called a “piece monte,” which is just a fancy French way of sayin’ “stacked-up stuff.” They use it for weddin’ cakes and stuff, but with macarons, it’s even prettier. All them bright colors, pink and green and yellow, it’s like a rainbow you can eat.
They use somethin’ to stick ’em together, I reckon. Probably some kinda fancy glue or somethin’. Wouldn’t want ’em tumblin’ down, now would we? That would be a waste of good cookies, and money too. Them city folk, they sure do spend a lot of money on fancy things.
I heard they even make vegan ones now. No eggs, I guess. How they do that, I don’t know. Sounds like magic to me. But hey, if it makes folks happy, who am I to judge? Long as they ain’t wastin’ good food, that’s all I care about.
So, that’s the lowdown on tower macarons, as best as I can tell ya. They’re fancy, they’re colorful, they’re a pain in the neck to make, and they cost a pretty penny. But they sure do look nice, all stacked up like that. Makes you wonder if they taste as good as they look. Maybe one day I’ll try one, if someone else is payin’. Otherwise, I’ll stick to my good ol’ cookies. They ain’t fancy, but they fill your belly just the same.
And remember, don’t mix up them French macarons with them coconut macaroons. They’re two different things altogether, like apples and oranges. One’s light and airy, the other’s chewy and dense. You gotta know what you’re gettin’ if you don’t wanna be disappointed.
So there you have it. Tower macarons. A fancy treat for fancy folks. Or anyone who’s got a sweet tooth and some extra cash to spare, I guess.
Tags: [Tower Macaron, French Macaron, Piece Monte, Macaroon Types, Baking Techniques, Macaron Tower, Dessert, Fancy Cookies]
