Tag: France

Potato and Truffle Purée

24 November 2022

The combination of potatoes and truffle is an interesting one. Because one is the opposite of the other in terms of price and availability? Because both grow underground?

Dutch chef John Halvemaan (also winner of the prestigious Johannes van Dam prize) created a no doubt delicious combination, using butter, veal stock, parsley and cooked bacon. Also very tasty: a recipe for a gratin with crème fraîche and eggs and a recipe by chef Claude Deligne (Le Taillevent in Paris) with foie gras. All far too complex for us, so we prepared a very rich and tasty potato purée with lots of truffle.

If you look for recipes with potatoes and truffle, you will find suggestions using truffle oil. It’s not the real thing, however, if you find quality truffle oil and use only a little bit, your purée will be yummy. The sad news is that some (most?) truffle oil comes with 2,4-dithiapentane, a synthetically produced, aromatic molecule. Producers add this because it gives the impression that the oil contains truffle. Unfortunately, the flavours of 2,4-dithiapentane are not even close to the aromas and taste of a real truffle.

In this case you have to spend some money on both the truffle and the potatoes.

We combined our purée with an excellent rib eye and served it with its own jus and the purée.

Wine Pairing

We enjoyed a glass of Camino de Caza Almansa Garnacha Tintorera-Monastrell 2020. An organic red wine produced by Bodegas Piqueras and made grapes from the Almansa region in Spain. It’s a full-bodied wine with soft tannins and a hint of vanilla and chocolate. In general, you’re looking for a smooth wine with notes of red fruit and oak, medium acidity and with a long, dry finish. One that goes very well with for instance red meat and game (hare, deer).

What You Need

  • Potatoes
  • Butter
  • Egg Yolk
  • Cream
  • Milk
  • Salt
  • Winter Truffle

What You Do

Make your favourite purée! Cook the potatoes until ready (meaning: until the blade of a knife inserted in the potato goes easily through it). Drain. Mash with a fork, add cold butter, combine, add warm milk and/or cream and use a spatula to get the right consistency. You could add a beaten egg yolk (also because eggs and truffle work together wonderfully). Add salt to taste. Perhaps some white pepper. Grate the truffle and add half of it to the purée. The taste of a winter truffle benefits from the warmth of the purée. Just before serving add the remaining truffle.

Potato and Truffle Purée ©cadwu
Potato and Truffle Purée ©cadwu

Bouchot Mussels

17 November 2022

When you buy champagne, Cornish Clotted cream, Parmigiano-Reggiano or Kalamate Olives, you want to be sure it’s really champagne, clotted cream, Parmigiano or a Kalamata olive. There are various ways of protecting food (and wine) for instance by law, by creating and protecting a brand, or by systems such as the Appellation d’Origine Protégée (AOP) also known as Protected Designation of Origin (PDO). AOP/PDO is based on unique aspects of a region. For instance, the AOP for Comté cheese reflects the use of milk from specific cows from a region in the French Jura with a unique flora. This determines the cheese, its flavour and quality.

Another system focuses on the way food is produced. If this is done in a unique traditional way, the product can be labelled with Spécialité Traditionnelle Garantie (STG) or Traditional Speciality Guaranteed (TSG).

Bouchot Mussels carry both labels and they come with a special logo. Obviously, you wonder why.
The mussels grow in a unique way, benefitting from the large tide near Mont-Saint-Michel in Normandy. They grow on ropes strung from wooden poles (so called bouchots) in the sea. During a significant part of the day the mussels sit above sea level and therefore they grow slowly. The influence of the tide makes the bouchot mussels typical for the region and the use of poles makes the way the mussels grow unique.

Perhaps you also wonder if these aspects have an impact on the mussel and its taste. The answer is yes. They are small, clean, very tasty, flavourful, juicy and meaty plus they are free of sand and grit.

Preparing bouchot mussels is very simple, because adding flavours will only interfere with the already delicious taste.

Perhaps a bit more expensive than other mussels, but given they are so very tasty and rich, we think it’s perfectly fine to buy less than usual.

Wine Pairing

We enjoyed our Bouchot Mussels with a glass of Muscadet Sèvre et Maine, Domaine Raphaël Luneau. The wine originates from the Loire Valley and is made with 100% Melon de Bourgogne. The wine is stored on its ‘lees’ for several months before bottling. Lees are leftover yeast particles. They add flavour and structure to the wine.
In general, you’re looking for a white wine with minerality, fruit, structure and expression. It must be aromatic with a long taste.

What You Need (Starter)

  • 500 grams of Bouchot Mussels
  • White wine
  • One garlic Glove
  • Parsley
  • Crusted Bread

What You Do

Finely chop the garlic and the parsley. Add white wine to a pan and add the garlic. Bouchot mussels don’t release much liquid when you cook them, so use a little more wine than you would do with regular mussels. Leave for 10 minutes. Clean the mussels. Cook the mussels as quickly as you can, lid on the pan, until they are open. Add the parsley and combine. Serve immediately on a hot (soup) plate.

Partridge with Sauerkraut and Parsley Root

14 November 2022

Partridge is perhaps the most delicate of game birds. Tasty, aromatic, mild. It is also one of the most vulnerable birds, given it is under threat from loss of habitat. Especially the grey partridge is becoming scarce. They are also expensive (we paid 10 euro per partridge) and the best part of the season (September-November) is relatively short, so don’t wait too long if you want to enjoy partridge once a year, like we do.

The meat of a partridge is lean and tends to become very dry when preparing it. So what to do? Of course! Put a strip of bacon on each breast and transfer the partridge to a hot oven.
Not really. The bacon will impact the delicate taste of the partridge. And placing such a small, lean bird in a hot oven is a massive risk. Just a few minutes too long (simply because something else you are preparing takes a bit longer) and the meat is bone dry. Stuffing the partridge doesn’t help either; the filling will be moist, but the meat will be dry anyway.

The key to an excellent partridge is to be brave enough to use an oven on a really low temperature, meaning on the temperature the meat should have when it’s served, which is 70 °Celsius or 160 °Fahrenheit.  Dutch chef Peter Lute presents this method in two highly recommended videos.

Partridge combines very well with a range of vegetables and herbs. You could celebrate the end of summer by enjoying your partridge with a thyme-courgette cake. Easy to make and full of flavours. This year we decided to combine our annual partridge with Sauerkraut (Elzas-style) and Parsley Root Puree. 

Wine Pairing

We enjoyed our Partridge with a glass of Riesling, produced by Markus Molitor. A classic Moselle Riesling from Germany. Clear mineral aromas, also fruit, herbal, delicate and pure. Excellent with the flavors of the partridge and the sauerkraut.
In general you’re looking for an aromatic white wine, with perhaps a touch of sweetness.

What You Need
  • For the Partridge
    • Two Partridges
    • Two Garlic Cloves
    • Bay Leaf
    • Butter
    • Olive Oil
  • For the Sauerkraut
    • 250 grams of Sauerkraut
    • 50 grams of Bacon
    • One small Shallot
    • Bay Leaf
    • Caraway (Cumin)
    • Pink (or Red) Peppercorns
    • Juniper Berries
    • White Wine
    • Butter
  • For the Parsley Root Puree
    • Parsley Root
    • Cream
    • White Pepper
    • Nutmeg
What You Do
  1. Start with preparing the sauerkraut
  2. Slice the bacon and chop the shallot
  3. Fry the bacon in some butter in a small iron skillet
  4. After a few minutes add the shallot
  5. Mix sauerkraut, pink peppercorns, crushed juniper berries, crushed caraway, white wine and a splash of olive oil
  6. Add the sauerkraut to the skillet, add bay leaf, some butter, cover with foil and transfer to the oven (110° Celsius or 230° Fahrenheit)
  7. Leave in the oven for 4-6 hours
  8. Check the sauerkraut every hour, mix and add water if needed.
  9. A very helpful instruction (in Dutch) how to prepare partridge is presented and demonstrated by Peter Lute in two excellent videos. Please watch them and see how it should be done.
  10. In summary: prepare the partridge by carefully cutting off the two legs and removing the lower part of the back of the bird (the tail bone area)
  11. Warm a heavy iron pan and add butter
  12. Coat the birds with butter, making sure they have a very light brown colour
  13. Transfer the pan to a warm oven: 70° Celsius or 160° Fahrenheit
  14. Leave in the oven for 50-60 minutes
  15. Since the oven is on the ideal temperature for the meat, it doesn’t really matter if you leave them in the oven longer.
  16. Set aside.
  17. Peel the parsley root, chop and put in a pan with water and bring to a boil
  18. When the parsley root is halfway remove the water and add cream
  19. Let cook on low heat until tender
  20. Use a blender to create a puree. Add white pepper and nutmeg. You could also use a fork for a more structured puree
  21. Add a touch of olive oil to a non-stick pan, and quickly brown the meat, skin side only
  22. Just before serving separate the tenderloin from the breast and remove the fleece before serving the breasts
  23. If all is well you will see a beautiful pink colour, indicating your cuisson is perfect and your partridge as tasty and delicate as possible
Partridge with Sauerkraut and Parsley Root ©cadwu
Partridge with Sauerkraut and Parsley Root ©cadwu

The Art of Sauces: Cameline

3 November 2022

Welcome to the Middle Ages, welcome to the world of bread sauces and strong flavours. Already in the thirteenth century Sauce Cameline was very popular and in the fourteenth century it could be bought ready-made from vendors. It was used as accompaniment with fish, wild boar, chicken and it was served warm or cold.

Different from béchamel, velouté, Hollandaise or other modern sauces, a bread sauce has a very specific structure. In the United Kingdom a bread sauce with milk, onion, cloves, bay leaf and peppercorns is served with turkey as part of the traditional Christmas dinner.

Recipes for Sauce Cameline are included in several books, for instance in Two Fifteenth Century Cookery by Faulke Watling and Thomas Austin, 1888 and in The Viandier of Taillevent: An Edition of All Extant Manuscripts by Terrence Scully, 1988. Both books are available via the well-known channels.

The Viandier of Taillevent is very much a historical research into the origin of 5 manuscripts with recipes, all ranging from probably the same source, but all different. The oldest is from the second half on the thirteenth century. Taillevent, also known as Guillaume Tirel (ca. 1310 – 1395), was cook to the court of France (Charles V and many others). As the dates suggest it’s not very likely that he is the author of the oldest version of the recipes but on the other hand no other name is mentioned.

Terence Scully explains in wonderful detail the background of the manuscripts and the recipes. He also includes a modern version of 220 recipes, based on his historical and culinary interpretation of all manuscripts. A very impressive book.
The Viandier of Taillevent is also the inspiration for many other historical cookbooks.

There is no original recipe for Sauce Cameline. Our impression is that it must contain vinegar, bread, cinnamon, cloves, grains of paradise, mace and ginger. 

Food Pairing

We would suggest pairing it with chicken. Depending on your choice of ingredients you could combine it with pork or wild boar. We enjoyed Sauce Cameline with small chicken roulades, stuffed with chopped raisins and rosemary.

What You Need

  • Old White Bread
  • Red Wine Vinegar
  • Cinnamon Powder
  • Ginger Powder
  • Mace
  • Clove
  • Grains of Paradise
  • Optional
    • Nutmeg
    • Raisins
    • Almonds
    • Black Pepper
    • Salt 

What You Do

Soak the bread in red wine vinegar (and water). In a mortar combine cinnamon, ginger and other spices. When using raisins, make sure to soak them.
The first option is to strain the bread and then combine it with the mixture.
We didn’t think that worked very well, so we drained the bread, added the mixture to the liquid and added some of the bread. We used a blender to create a sauce. We added a bit more bread and cinnamon to make it tastier and thicker.
The third option is to cook and reduce the mixture. According to the Viandier it should be a cold sauce, but others claim a warm sauce was served during winter.
Regardless the way you prepare it, keep in mind it should be a fairly acidic sauce with a dominant cinnamon taste.

PS

Grains of Paradise? New to me!
The grains are common to the North and West African cuisine. They were brought to Europe in the thirteenth century.
The taste is supposed to be hot, peppery and fruity. Unfortunately, we couldn’t find them and we didn’t feel the need to order the grains online. We substituted them with freshly grounded black pepper. The other flavours were sufficiently intense!

The Art of Sauces - Cameline ©cadwu
the Viandier of Taillevent

Guineafowl and Bay Bolete

3 October 2022

It seems to be a great year for the Bay Bolete! Earlier we wrote about this delicious mushroom and its name. The Bay Bolete is a fairly common mushroom and its flavour can be compared to that of the more expensive Cèpes or Porcini. It’s a bit more intense and especially when served with meat it is a culinary treat. We combined the Bay Bolete with guineafowl, rosemary, thyme, garlic and pancetta. Lots of flavours and aromas. An intense and great way to celebrate autumn.

Guineafowl meat is leaner, somewhat darker and more flavourful compared to chicken. It is not difficult to prepare, but due to the low-fat content you must be careful not to overcook. In this recipe we use guineafowl supreme (the breast fillet with the skin on plus the wing bone) which is perhaps the tastiest part of the guineafowl. 

Wine Pairing

We opened a bottle of Chiroubles, a cru from the Beaujolais, produced by Domaine Montangeron. The wine has floral notes and aromas of cherries and strawberries. Its colour is pale ruby. Rich, elegant and long. It brings freshness and fruitiness to the dish and is sufficiently complex to remain present when enjoying the guineafowl and the Bay Bolete.
In general you’re looking for a red wine with freshness, fruity aromas and complexity. Perhaps a Pinot Noir?

What You Need

  • 2 Guineafowl Supremes
  • Pancetta
  • Rosemary
  • Thyme
  • Olive Oil
  • 150 grams of Bay Bolete
  • One Garlic Clove

What You Do

Pre-heat your oven to 180 °C or 355 °F. Clean the mushrooms with kitchen paper. Put a sprig of thyme and rosemary on the meat side of the fillet and close it with two strings of red/white kitchen twine. Add some olive oil to an iron oven dish, add the guineafowl, meat side up, and cover with strips of pancetta (or bacon). Leave in the oven for 10-15 minutes depending on the size. Transfer the pancetta to the side of the pan, turn the meat and leave for another 10-15 minutes until done (and golden). The temperature of the meat should be minimum 70 °C or 160 °F. When the guineafowl is done, transfer from the oven, remove the kitchen twine and allow to rest for 10 minutes. Halve or quarter the mushrooms, chop the garlic very fine, fry the mushrooms in olive oil and add the garlic seconds before the mushrooms are ready. Add the mushroom mixture to the sizzling guineafowl juices in the pan and stir. Serve the guineafowl with the bay bolete on a warm plate.

Bay Boletes © cadwu
Frying Bay Bolete ©cadwu

Classic Cèpes

22 September 2022

What better way to start the mushroom season than serving Classic Cèpes? The recipe is very simple and the result is about cèpes and cèpes alone. The stems a bit firm, the caps moist, the flavours intense and the taste rich and earthy, with a touch of freshness from the parsley. It’s a classic in Germany (Steinpilze auf klassische Art), France (similar to Cèpes a la Bordelaise), Italy and many other countries. 

Wine Pairing

If you want to enjoy the cèpes with a glass of white wine, then we suggest drinking one that is fresh, fruity, round and balanced, for instance of a glass of Bodegas Mocén Selección Especial made from verdejo grapes. A glass of rosé with similar flavours is also a good idea. The idea is to support the cèpes by adding fruitiness and freshness to the dish.

When you decide to drink a glass of red wine, then we suggest a full-bodied red wine with gently fruit and present tannins. 

What You Need

  • 200 gram Cèpes
  • Butter
  • One small Shallot
  • Parsley
  • Black Pepper

What You Do

Clean the mushrooms and slice lengthwise. Finely chop the shallot and the parsley. Add butter to a relatively hot heavy iron skillet. Reduce the heat and fry the cèpes for a few minutes. Add the shallot. Cook on medium heat for 2 minutes. Add chopped parsley, add more butter, black pepper and stir. Serve on a warm plate.

Classic Cèpes ©cadwu
Fresh Cèpes ©cadwu

Warm Tapenade

19 September 2022

On one of the last, warm, long evenings of this summer we wanted to enjoy something with lots of flavours and depth, but we didn’t want to spend too much time in the kitchen. Then we remembered a tapenade like mixture that worked nicely with monkfish. Why not combine it with excellent beef? The result was what we hoped for: lots of flavours and we only needed 15 minutes to prepare it.

Wine Pairing

Enjoy with a glass of full-bodied red wine, for instance Syrah, Cabernet Sauvignon or Malbec. The tannins of such a wine will combine very well with the depth and richness of the tapenade and the beef.

We enjoyed a glass of Les Terrasses Occitanes Fitou produced by Mont Tauch from the Languedoc region in France, made with Grenache, Carignan and Syrah grapes. A not too complex, full bodied dry wine with aromas of red fruit and a lasting taste.

What You Need

  • 150 grams of Excellent Beef (Sirloin, Bavette)
  • For the Tapenade:
    • Shallot
    • Garlic
    • Black Olives
    • Capers
    • Thyme
    • Rosemary (optional)
    • Anchovies
    • Olive Oil

What You Do

Let the beef rest on a plate until it reaches room temperature. This could take an hour. Chop the shallot and the garlic, halve the black olives and remove the thyme leaves from the stalk. If using fresh rosemary, make sure to chop the leaves. Dry the capers with kitchen paper. Mash the anchovies with a fork until you have a paste-like substance. Warm a pan, add some olive oil and glaze the onions. After a few minutes add the garlic. Add the olives, the thyme, the capers and the anchovies. The result should be a rather chunky, rich tapenade.
Add olive oil to a hot skillet and quickly fry the beef. Leave to rest for a few minutes before serving with the warm tapenade. Add some black pepper.

PS

Not using anchovies is not an option. They bring umami and saltiness to the tapenade. One fillet is enough to have the right result.

Beef with Warm Tapenade ©cadwu
Beef with Warm Tapenade ©cadwu

Château de Bellet

5 September 2022

The Riviera is a much-loved coast, with wonderful cities such as Genoa and Nice, and touristic hot spots such as Saint Tropez and Portofino. Blue seas, mild climate, culture (the film festival of Cannes), art (Léger, Picasso, Cocteau, Miró, Niki de Saint Phalle) and everything else you can dream of. Go to the beach, tour the hilly mountains and of course, visit the beautiful gardens and enjoy local food and wine. Taste Taggiasca olives, pesto, socca, tourte de blettes, merda de can, spumante.

The French part of the region is well known for its flavourful rosé wines. Well known wines such as Domaine Ott, wines from Cassis and Bandol, or more affordable wines from the Var region. In general the rosé wines are pale, fresh, fruity and delicate. Ideal for lunch, accompanying Fruits de Mer or pissaladière. Amongst the most popular grapes in the Provence are grenache, cinsault, syrah, mourvèdre and tibouren.

Bellet

Not far from the city of Nice you’ll find a relatively small and isolated wine area, named after the village of Saint Roman de Bellet. We had the pleasure of visiting Château de Bellet, a winery that was founded in the 18th century. We walked around the vineyard and enjoyed the view, from snowy mountains to the Mediterranean. The vineyard close to the tasting room (an old chapel) showcases special grapes such as Rolle (also known as Vermentino), Braquet and Folle Noire. Did we mention all wines are organic?

We especially enjoyed the red wine from Château de Bellet. The wine is dark, ruby red, with aromas of berries and cherries. Elegant, fresh, balanced and with soft tannins.
Some wines from the Provence suggest a flavour called garrigue. The term refers to a shrubby vegetation with plants such as thyme, lavender, rosemary, heather and kermes oak, a vegetation that is very common in the Mediterranean hills and mountains.
Next time you sip a glass of Côtes de Provence, remember to think of garrigue and see if you recognise it!

Food Pairing

We combined our glass of Château de Bellet with lamb chops (thyme, garlic) and fried (waxy) potatoes.

What You Need

  • Lamb Chops
  • Thyme
  • Garlic
  • Olive Oil
  • Potato (we used Agata)
  • Olive Oil
  • Butter
  • Black Pepper

What You Do

Use a fork to pinch small holes in the potato. Transfer to the microwave and set to 4 minutes on full power, depending on the size and shape of the potatoes. Let cool.
Fry the chops for a few minutes in olive oil until beatifully golden-brown. Reduce heat, wrap the chops in aluminium foil and add thyme and roughly chopped garlic to the pan.
In parallel slice the potato lengthwise in 4 and fry the potatoes in olive oil and butter until the potato is crispy and golden. Serve with freshly grounded black pepper.

Château de Bellet ©cadwu
Green Gnocchi (Merda de Can) ©cadwu
Pissaladière © cadwu
Fleurs de Courgettes Farcie ©cadwu
Slice of Tourte de Blette ©cadwu

Green Gnocchi

1 September 2022

We love eating Gnocchi, preferably as a starter with some olive oil and Parmesan cheese. Tasty and rich. Perhaps sometimes a bit too rich and too filling, especially the ones you can buy at your local shop or supermarket. Therefore it’s best is to make your own gnocchi, which is not too difficult, just time consuming.

We were pleasantly surprised when we found Green Gnocchi in Nice (France), made with Swiss Chard. The chopped leaves help improve the structure of the Gnocchi and add complexity and freshness to the dish. Yummy!

So all is good? Well, the name is a bit odd, to say the least. This Niçoise speciality is called Merda de Can, which translates into something from a dog – not very pleasant and certainly not something you want to eat. Very odd.

The name shouldn’t stop you from enjoying it. Merda de Can with Sage Butter is truly delicious.

Wine Pairing

We enjoyed our Merda de Can with a glass of Saint Roman Sable de Camargue Rosé. In general you’re looking for a well-balanced, fresh wine. Given the butter and sage sauce you could serve a Chardonnay or perhaps an Italian white wine such as Gavi di Gavi or Soave. 

What You Need for 8 starters

  • For the Merda de Can 
    • 600 Grams of Starchy Potatoes
    • 300 Grams of Swiss Chard, Spinach or Water Spinach (cleaned and ready to use)
    • Olive Oil
    • Nutmeg
    • 1 Egg
    • All Purpose Flour
  • For the Sauce
    • Butter
    • Sage
  • Parmesan Cheese or (preferred) Vacherin de Fribourgeois)

What You Do

Best is to follow the instructions by a Niçoise chef. 
Or prepare gnocchi as you would normally. Quickly fry the leaves in olive oil, remove from the pan, chop finely and drain. Add to the potato mixture, add the beaten egg, add freshly grated nutmeg and combine. Now start adding flour until you have the right consistency. You’re looking for a flexible, non-sticky dough. Flour your hands and start making short, small, thin, sausage like pasta. (Perhaps this is the moment to think about a small dog. Or perhaps not.) Don’t worry about the shape, it’s okay if they are not very similar. Devein the sage leaves. Warm butter in a pan and add the sage. In parallel heat a generous amount of water. Add the pasta to the boiling water and wait until the pasta surfaces. Remove from the water, add the pasta to the pan with sage butter, coat the pasta and freshly grated Parmesan cheese and serve.

PS

The Merda de Can we enjoyed was bought at a local Niçoise shop and had a more elegant shape.

Green Gnocchi (Merda de Can) ©cadwu
Green Gnocchi (Merda de Can) ©cadwu

Macaron à l’Ancienne

19 August 2022

A few weeks ago we stayed at the French city of Toulouse, a city on the banks of the river Garonne and well known for its impressive Place du Capitole and for the use of red bricks to construct houses and buildings. We walked through the old city centre, along the Canal du Midi, visited the beautiful Japanese garden and explored Carmes, a very nice neighbourhood with lots of small shops and restaurants. One day per week you’ll find a market with local products on the Place Du Salin. We saw very nice vegetables, dried sausages, cheese and Macaron a l’Ancienne, produced by Maison Boudiou from Saïx. The macarons came in various flavours, such as pistachio, orange, chocolate, natural and rose. All incredibly yummy.

The history of the macaron goes back a long time, perhaps to the 8th century. This kind of macaron, also known as Traditionnel, Amaretties or Macaron Italien, is made with almonds, sugar and egg white. Indeed, exactly the same ingredients as today’s popular macaron. The main difference is that in case of the Macaron à l’Ancienne the egg white is only slightly beaten, and not turned into meringue. The egg white is used to connect the sugar and the grounded almonds.
Its taste made us think of marzipan, obviously, and a Dutch biscuit called bitterkoekje. No filling required and surprisingly simple to make.

What You Need
  • 150 Grams of Fine Granulated (or Caster) Sugar
  • 150 Grams of Almonds
  • 2 Egg Whites
  • 4-6 teaspoons of Orange Blossom Water
What You Do
  1. This is a recipe for some 20 macarons. We use relatively little sugar; feel free to add more
  2. Preheat your oven to 180°C, upper and lower heat (the fan function will make the macarons dry and crunchy on the outside)
  3. Finely ground the almonds or (much quicker) use pure almond flour
  4. In a bowl, mix the sugar and the almond powder
  5. In another bowl, beat the egg whites until lightly foaming
  6. Gently add the egg whites into the bowl and then fold them in until you have a batter
  7. Add the orange blossom water, taste and if necessary, add some more
  8. Make balls the size of a walnut
  9. Place them on parchment paper and leave in the oven for 15 – 20 minutes, depending on the shape and color
  10. Let cool on a wire rack.
Macaron à l'Ancienne ©cadwu
Japanese Garden in Toulouse ©cadwu
Main Hall Le Capitole Toulouse ©cadwu