Issue No. 28
This gorgeous issue is stuffed full of fabulous features from beautiful Annecy to the sunny southern Basque country and the city of Pau, the Canal du Midi and much more. There’s a fabulous photo essay of the four seasons of Provence, practical guides and recipes galore with a focus on the gastronomy of the Touraine region in the Loire Valley - from an ancient recipe for macarons to more-ish nougat cake!
This gorgeous issue is stuffed full of fabulous features from beautiful Annecy to the sunny southern Basque country and the city of Pau, the Canal du Midi and much more. There’s a fabulous photo essay of the four seasons of Provence, practical guides and recipes galore with a focus on the gastronomy of the Touraine region in the Loire Valley - from an ancient recipe for macarons to more-ish nougat cake!
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Touraine speciality<br />
The baker’s recipe: Cormery’s macarons - Pascal Debaud at the<br />
bakery Aux Vrais Macarons in Cormery.<br />
Typical of the Touraine, recognisable by the legendary round shape, Cormery’s<br />
macarons are one of the oldest cookies in France! Invented by monks in 781 at the<br />
thousand-year-old abbey of Cormery, this recipe has passed through centuries and<br />
down the generations. You can have an authentic taste at Aux Vrais Macarons, a<br />
boulangerie and patisserie in the heart of the pretty village of Cormery near the<br />
Chateau of Chenonceau (8 rue nationale, Cormery).<br />
Cormery Macarons<br />
Ingredients (for about 15 macarons):<br />
200g ground almonds<br />
100g caster sugar<br />
50g icing sugar<br />
2 egg whites<br />
2 teaspoons bitter orange marmalade<br />
A few drops of bitter almond extract<br />
(optional)<br />
Mix together the almonds, sugar and<br />
icing sugar.<br />
Add 3/4 of the egg whites, bitter almond<br />
extract and orange marmalade.<br />
Leave to rest for 2 hours.<br />
Add the rest of the egg whites and form<br />
a loose dough. Fill a pastry bag with the<br />
dough then form small circles on the<br />
sheet of baking paper.Bake in a very hot<br />
oven for 5 minutes (Cormery’s pastry<br />
chefs bake reach 300˚C), Gas Mark 8-10.<br />
Leave to cool on a wire rack.<br />
Enjoy for breakfast, with an aperitif<br />
or a glass of Vouvray, for dessert with<br />
ice cream, with a coffee and even with<br />
savoury food such as foie gras.<br />
Watch them being made at Aux Vraix<br />
Cormery:
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