We had our first taste of genuine French macarons in Paris last year - On our way between the Louvre and the Eiffel Tower, we dropped by the Ladurée location on Champs-Élysées and picked up a box of these guys just to see what all the fuss was about. I tasted the Sea Salt & Caramel macarons and thought to myself, "Wow - I didn't know what a macaron was until just now."
So after having a go at helping my sister bake some macarons using almond flower, we thought we make this year's World Nutella Day a little more challenging by putting together some Nutella Macarons made with Hazelnut Flour (or Filibert Meal, as the folks at Central Market like to call it). After sifting for what seemed like hours, the filiberts are combined with egg whites and sugar, then piped onto a SILPAT (French, of course!) and baked up until they are crunchy on the outside yet soft and chewy on the inside. As a final touch, we spread on a thick layer of Nutella (of course) then wash it down with a cold glass of milk. Ahhhh - "La vie est belle, oui?"
Until next year! =)
* First indoor use of the Microcrane by DSLR-Devices.
* Special thanks to Crumplepop for the use of their Splitscreen plugin for FCP X!
* Sigma 50mm f/2.8 macro to get the "legs" on those macarons
* Lots and lots of timelapse! Over 1000 individual frames shot! Thank goodness they're all JPG (for now!)
Even More Production Notes:
Loading more stuff…
Hmm…it looks like things are taking a while to load. Try again?