Irresistible Chocolate Macarons

Nobody can resist macarons. These little delights are so light and delicious that they tend to disappear rather quickly. They are available in many different colors and flavors and are becoming increasingly trendy all around the globe thanks to famous French pâtissiers such as Pierre Hermé or Ladurée who have given macarons a quasi-sanctified status. In fact, no trip to Paris is really completed until a stop in one of the legendary pâtisseries.

Our featured recipe is the first of a series of 6 delicious chocolate desserts we will be presenting this special Fall edition of L'esprit Sud Magazine. All these recipes have been inspired by the gorgeous book "Chocolat" by Stéphan Lagorce that a lucky follower of our magazine will win. (Details on our Facebook page). As with any other chocolate recipes presented this month, it is very important to use a high quality chocolate. You will really be able to taste the difference between a high and low quality product, so don’t be afraid to make the investment.

The chocolate macaron we are presenting today is a simpler version of the traditional French macaron, since it requires no filling. They can be stored in an airtight container for up to a week, which make them a great option if you want ship some sweet treats to your loved ones. It is our promise, that these chocolate macarons are irresistible and unbeatable!

Chocolate Macarons
(Recipe for 20 macarons)

1 cup (100g) of ground almonds or almond meal
1¾ cups (210g) of powdered sugar
3 tbsp of bitter cocoa
½ cup of eggs whites (about 3 large eggs)
4 tbsp of superfine sugar
1 teaspoon of almond extract*
* optional


Preheat the oven at 325˚F (160˚C) and line a cookie sheet with wax paper.

Put the ground almond, powdered sugar, and cocoa in the mixer bowl and mix at high speed for 1 minute.

Beat the egg whites into stiff peaks, then add the superfine sugar. Beat for another minute. Add the almond mixture and stir in lightly. The egg whites should collapse slightly and the mixture should form a “ribbon” when poured from a wooden spoon. Add the Almond extract last.

Fill a pastry bag or a large plastic storage bag. Pipe about 20 macarons onto the cookie sheet, spacing them evenly. Put the oven and bake for 12 – 15 minutes. Allow cooling off then placing the macarons on a cooling rack.

Notes

1) Useful tips from the author: To ensure the macarons have a smooth, shiny exterior, the mixture should not be too light. This is why the beaten egg white should be encouraged to collapse slightly when you incorporate the almonds, powdered sugar, and cocoa.

2) Recipe adapted from the book "Chocolat" by Stéphan Lagorce

The Pan Bagnat, a Nicoise tradition

If you ever had visited the French Rivera during the summer time, chances are that you have enjoyed a Pan Bagnat. Originally from Nice, a Pan Bagnat is a Nicoise salad in a sandwich format. Its literal translation from Niçard, the Provençal dialect spoken in Nice, is “bathed bread” referring to the amount of olive oil used. Pan Bagnats are so profoundly tied to the culinary past of Nice, that an association does exist, to certify the famous sandwich for bakeries and eateries looking for more authenticity. No need to say that eating a Pan Bagnat is taking part of long living tradition.

Although mainly considered as a street food in France, the ingredients composing the Pan Bagnat work so well together, that it can easily be declined to a gourmet appetizer for a cocktail party. The use of mini gourmet breads or brioches as well as the addition of the bow, will allow this main street sandwich to proudly win it’s spurs.

The mise en place of the Pan Bagnat is really easy. The most important part is in the selection and preparation of each individual ingredient. In the case of the mini sandwiches, finely dicing each ingredient is the crucial element. A larger version will also be quite suitable for picnics and outdoor activities.

Mini “Pan Bagnats”
(Recipe for 12 servings)

12 mini ciabatta breads*
5 oz (150g) of mesclun salad (young salad mix)
1 red pepper, seeded
1 small white onion, finely diced
4 scallions (green onions), finely diced
6 eggs
8 oz (230g) of cherry tomatoes, cut in 4 and salted
5 oz of black olives, seeded and diced
15 oz (425g) of premium canned tuna, flaked
3 garlic cloves, peeled and sliced in 2
¼ cup (60ml) of extra virgin olive oil
Red wine vinegar
Salt & Pepper
Rafias**

* Any other kind of crusty mini roll or mini brioche will work.
** Optional. Available at Art & craft stores.

Bring the eggs to a boil and let them cook for 9 minutes. Transfer them in a bowl filled with ice and water to stop the cooking. Once cold, peel and slice them.

Slice the ciabatta bread in two, and rub the inside with the garlic cloves. Take each bottom part and fill with each of the ingredients: cherry tomatoes, mesclun, tuna, red pepper, white and green onions, olives, eggs. Finish with some olive oil, red wine vinegar and season to taste. Place the bread top and repeat with the other ones.

Tie a bow around your Pan Bagnats using the raffia. Store in the fridge for 3 to 4 hours to ensure that all the different flavors develop.

Note: We have avoided the traditional use of anchovy, because of its strong taste but feel free to add them if you like it.

The emerald green waters of the gulf of Mexico

The unique sugar-white sandy beaches of Northwest Florida can easily be compared to the amazing shores of the Greater Whitsundays, Australia. With 27 miles of stunning white sands and emerald green waters that remain warm all year long, Panama City Beach Florida has a lot to offer to anyone looking for a place to unwind. Self proclaimed “The most beautiful beach in the world”, this Gulf Coast Paradise certainly knows how to display gracefully many natural wonders that will endear any nature lover.

The beautiful white sand of Panama City Beach

The roots of Panama City Beach can be traced back to the 1800s when it was settled as a community of fishermen with the occasional intrusion of pirates. The official story however, began only in 1936 when the city was founded. The city’s name came from the fact that at that time, it was the nearest American port to the newly opened Panama Canal. For many years, Panama City Beach has been a popular spring break destination with about 100,000 college and high school students, invading each year the area during the months of March and April.

A real estate boom in the early to mid 2000s drastically changed the image of the area. The older homes and distressed motels have been replaced by pricey high-rise condominiums and luxury homes. High-end seafood restaurants have also developed to better cater the new touristic demographics.

Panama City Beach from St Andrew's State Park

The city enjoys a subtropical climate with an average temperature of 74 degrees. July and August tend to be hot and humid, but any other periods are truly pleasant. The warm and clear waters are paradise for snorkelers as you can almost be assured to have a close encounter with colorful fish or dolphins. The experience of being surrounded by a fish school is something you will never forget.

A morning walk on the beach is pure bliss

The pure white sandy beaches are always inviting for long and replenishing walks. If you look a bit closer, you will be amazed by the variety of shells, sand dollars and tiny crabs that are laying or crawling on the sand. Such abundance of treasures will almost make you feel guilty you did not pack your beach bucket.

Located three miles east of Panama City Beach stands the beautiful St. Andrew’s State Park. With over one-and-a-half miles of beaches and Grand Lagoon, this former military reservation has been named the #2 beach in the US according to Trip Advisor. The park also offers two nature trails that wind through a rich diversity of coastal plant communities and offer a great opportunity for bird-watching.

Some beach chairs are also available for rent

Adjacent to the St Andrew’s State Park is Shell Island, a seven-and-a-half mile wildlife sanctuary. Because this barrier island is relatively secluded, Shell Island is home to one of the world's highest concentrations of bottle-nosed dolphins. Visitors will be greeted by flocks of colorful seashells and fish, sea turtles, different wild bird species, secluded beaches, and other rare ecological delights. A shuttle departs every 30 minutes from the St Andrew’s State boat ramp and various tours and cruises offer snorkeling excursions as well as opportunities to go swim with the dolphins.

The vast horizon line and the subtropical climate create stunning sunsets every evening. What a beautiful way to end a day than walking on the beach and watching the sun going down over the Gulf of Mexico. You will never regret your escapade to Panama City Beach.

For more information

St Andrew’s State Park
The park is open daily from 8:00am until sunset.
Website 

Panama City Beach
Tourist information center
Tel: +1 (800) PCBEACH
Website 

Chamber of Commerce
Tel: +1 (850) 235 1159
Website

A tasty note...

If you love seafood, you are in for a treat. Panama City Beach offers many beach front dining venues - from casual to elegant - where you can enjoy some very fresh seafood. Because we are in Florida, the Key Lime pie is also on the menu of many restaurants. Make sure you'll try it... it is divine!

Apalachicola oysters from the Gulf of Mexico - Sharky's


Snow crab from the Gulf of Mexico - Sharky's


Key Lime Pie - Sharky's


Key Lime Pie - Spinnaker