French Macaron Recipe

macarons (1)

The Holidays inspire giving and spending more time with family…and baking! All over the world, people spend their holiday season with friends and at home whipping up their favorite tried and true cookie recipes. These recipes come from grandmothers and cookie parties and hidden pages of dusty cookbooks, and, don’t forget, your favorite cooking blogs! But what about those delicious treats that you buy for others or are lucky enough to be gifted, what if you could make some of those at home for yourself and loved ones.

One of my favorite treats any time of year are the light and scrumptious French Macarons. They are so tasty and decadent and airy enough to leave you feeling not the least bit guilty. Okay, maybe a little, but they are totally worth it.

Top 10 North American Pastry Chef Tariq Hanna from Sucré New Orleans has released his top secret French Macaron recipe for you budding pastry chefs at home. Once you have tried these delicious bites at home, you will be making them time and time again, your friends will be demanding it!

If these Macarons sound delicious but you would rather keep your kitchen tidy, don’t hesitate to head on over to Sucré’s website to purchase a variety of macaron flavors or one of their delicious king cakes! Sucré offers seasonal and traditional macarons. Don’t forget to share with your friends.

French Macaron Recipe
Recipe type: Dessert
Cuisine: French
Tariq’s Top Secret French Macaron Recipe
  • 250g TPT = almond powder and icing sugar – sifted
  • 100g sugar
  • 100g egg white
  • 25g sugar
  • * add color as desired
  • Filling:
  • 200g pistachio paste or other flavoring
  • 200g butter cream
  • * Amounts of flavors, pastes etc. will vary with personal taste
  1. To make the macarons, sieve the sugar and the TPT very fine. Put aside.
  2. Now whisk the egg white together with the second part of sugar at middle speed.
  3. Gradually whisk the egg white mixture to become very stiff. * if cooking the sugar for the meringue cook to 245° F and follow the standard procedure for making a cooked meringue adding color in the end.
  4. * Add natural powder color
  5. Fold the TPT mix into meringue.
  6. Setting: With a whole nozzle pipe, pipe small discs on a baking parchment. Bake for 2-3 minutes at 200° C/ 392° F closed, 8-10 min at 170° C/ 338° F open. Remove from the oven and let the macarons cool.
  7. Whisk the pistachio paste with the butter cream and pipe the mix on the macaroons.
  8. Pipe the filling between two macarons and sandwich them.


Please let us know how this extra special recipe works for you and how it wins over your friends and family.

Bon appetit!

{5-Star Makeover} Apple Beignets

When the announcement of the September Makeover came out I had no idea what to do with apples, but then I got to thinking…I knew I wanted to put a Cajunlicious spin on it and then it came to me….put apple bits in beignets and wow they are delicious!

5.0 from 3 reviews
{5-Star Makeover} Apple Beignets
Recipe type: Breakfast
Cuisine: French
  • 1 box of Café du Monde beignet mix
  • Apples of your choice, peeled and diced (I used green, they are my favorite)
  • Powdered sugar
  • Coconut oil, for frying
  • Brown bag or Sifter/small strainer
  1. Follow directions on the back of the box for mixing beignet mix
  2. Add diced apples into the mix
  3. In a large pot heat oil to 370 degrees
  4. Carefully drop in beignets one at a time, but do not over crowd basting continually on each side until puffy and light golden
  5. Drain well on paper towel covered surface
  6. While hot add beignets and powdered sugar to brown paper bags and share or sprinkle generously with powdered sugar
  7. Enjoy!


Crab Cakes Beurre Blanc

Hello Everyone!

Today I am guest posting at Lazaro’s yummy blog Lazaro Cooks. I love guest post they are so much fun, and I love being able to share recipes with so many wonderful foodies and great friends like Laz!

Lazaro is such a sweetheart and I feel so honored that he asked me to guest post today!

So, head over to Lazaro Cooks for my Crab Cakes Beurre Blanc

Thank you Laz for hosting me at your amazing blog!

Salmon in Beurre Blanc Sauce

This Delicious French dish was featured last week for Mouth-Watering Wordless Wednesday and it is truly Mouth-Watering!

For the Salmon

2 center-cut salmon fillets (6 oz. each)

1 1/2 Tbsp fresh lemon juice

1 1/2 Tbsp olive oil

Salt and freshly ground black pepper, to taste

Dill seasoning, to taste


Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt, and pepper. Let rest for 15 minutes.

Preheat a large heavy skillet over medium heat. Cook the salmon, skin side down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. The skin should be crisp and the flesh medium rare.

For the Beurre Blanc Sauce

¼ cup dry white wine

1 teaspoon white wine vinegar

2 shallots, thinly sliced

Salt and finely ground black pepper

3 tablespoons finely chopped dill

1 cup cold butter, cut into cubes

1 tablespoon capers


In a medium saucepan over medium-high heat, wine, and vinegar to a low simmer. Add shallots and season with salt and pepper. Simmer to cook shallots and reduce by half, 2-3 minutes.

Remove pan from heat and whisk in 4 tablespoons of butter until fully incorporated. Return pan to low heat and whisk in remainder of butter, 1 piece at a time. Once sauce is complete, add lemon juice and dill. Season the beurre blanc sauce with salt and pepper, if needed and serve immediately.