Crunchy on the outside and soft in the inside, these macarons à l’ancienne from Réau are addictive! Gluten-free, no additives, no colorings or artificial flavourings…only sugar, almond powder, egg white and natural flavouring….they are made à la demande and you can keep them fresh for 21 days in the refrigerator. But believe me, you won’t even be able to keep them for a week. A few days are enough for me before I’ve eaten all my macarons…
Two weeks ago I got to visit the boutique of Macarons de Réau and also attend a demonstration on how they make their delicious macarons. Hope you’ll enjoy!
Le Domaine, Macarons de Réau – 970 rue Frédéric Sarazin, 77550 Réau
They also make their own ice cream, Macglace! One of their friends, a MOF (Meilleur Ouvrier de France) teached them how to make artisanal ice cream…
And whats so special with theirs is that you find chunky macaron bits in it…yummie…
Even the chocolate sauce you get on your ice cream is homemade….sur place!
I had a scoop of hazelnut and poppy flower flavour with lots of homemade whipped cream topped with their chocolate sauce…
They also do the Macabûche (Bûche de Noël) during Christmas time. Harmony’s mother kindly went and looked for one of the display bûche from last year as you can see in the photo above.
Harmony, was born among macarons, she is the third generation running this business
together with her family
They also have Rocher coco :-)
These delicious macarons comes in 10 different flavours: almond, hazelnut, chocolate, pistachio, coffee, coquelicot de Nemours (poppy flower), bourbon vanilla, citron de Menton, pain d’epice and mint (menthe poivrée de Milly de la Fôret)
Régis held the demonstration for us and went through the four steps in making a macaron traditionel à l’ancienne.
explaining everything on how they make their macarons
First off, la pâte (the paste)..you need 1/3 sucre blanc/sucre cristal (white sugar), 1/3 poudre d’amande (almond powder) and 1/3 blancs des oeufs (egg whites)..always the same quantity…but you can always be a little bit more generous with the almond powder ;-) Start with the sugar and almond powder and then incorporate the egg whites..mix 2 minutes and then add any additional flavor. At Macarons de Réau they don’t use any artificial aromas. They use only the real things, they grind pistachios to make a pistachio paste, flowers from the puppy flowers in Nemours etc
2nd step, where the magic happens!
The macaron piping machine pipes out hundreds of round macarons..
the oven needs to be hot when the macarons gets in, 180 degrees!
Then, pour cold water under the baking paper, this will make the macarons to easily come off from the paper. Pour out the water…
The secret on how they fix the macarons, they use the residue on the baking paper and stick the two macarons together. Here Régis got help from some of the children in the audience…
Outside the boutique this talented man were creating different wooden figures with his chainsaw
a donkey and three goats can also be found at the domaine
striking a pose
pony rides for the children
proud parent taking a photo before his daughter is off with this cute pony
I was told Harmony’s mother made the interior and she seems to like antiques and industrial furnitures, just like I do
At their Tea Salon you can enjoy a cup of tea, coffee or hot chocolate….
I had a cup of mint infusion..while waiting for the Easter Egg Hunt
Don’t forget to have a look on the Wall of Fame
Loved this photo, Harmony and Régis in sleep…after perhaps a long day of hard work on a Salon?
Here she is, the famous “grand-mère” who almost 50 years ago together with her husband started their family business by making these delicious traditional macarons à l’ancienne!