How to Make an Eiffel Tower With String

The Eiffel Tower is a derivation of the cup and saucer string figure. Once you're familiar with that method, it's not much more work to make an Eiffel Tower design that can be made just for fun or made as part of street theater or similar performance routines.

EditSteps

1. 1
   Form the cup and saucer string figure. This string figure is explained fully, with illustrations, here.
   
   
   
2. 2
   Stretch the cup and saucer figure outwards by moving your fingers closer together.
   
   
   
3. 3
   Using your teeth, clasp the string stretched between your thumbs.
   
   
   
   • If you're not keen on holding it with your teeth, nail a small tack to a board that won't move when you pull on it. Attach the string to the tack instead of your teeth.
4. 4
   Release your thumbs slowly, pulling your teeth away from your forefingers. The result should look like the Eiffel Tower (see the introductory image for a longer view).
   
   
   

EditVideo

How to Make an Eiffel Tower String Figure

EditThings You'll Need

• String, twine or yarn
• Piece of wood with a tack in it (optional)

How to Make French Macarons

A very popular treat in France for some time now, French macarons have been slowly charming Anglo speaking countries with their delicate texture and pretty colors. These are not to be confused with the cherry, almond or coconut macaroons that you're probably used to––unless it's used as a flavoring, coconut is not used as a French macaron ingredient. Making French macarons takes skill and is not advised for the beginner or timid baker but if you're ready to spread your baking wings, this is the ideal recipe to try.

EditIngredients

The measurements are very precise––do not adjust them:

• 1 cup, 4.5 oz confectioners’ sugar (icing sugar)
• 3/4 cup, 2.5 oz almond flour,
• 2 egg whites from large eggs, room temperature
• Pinch of cream of tartar
• 1/4 cup, 1.5 oz superfine sugar (caster sugar)
• Food coloring paste or liquid (usual colors are pastels, such as soft green, lilac, pink, etc.)
• 3/4 cup seedless raspberry jam, for filling (or ganache, or cream, or buttercream)

EditSteps

1. 1
   Place the icing sugar and almond flour in the food processor. Process both items until mixed well.
   
   
   
   • After processing, sift the mixture 2 times. The almond flour and icing sugar should combine well.
2. 2
   Whisk the whites on a medium speed until the mixture is foamy. Then add the cream of tartar until soft peaks form. Add the caster (superfine) sugar a teaspoon at a time, whisking well after each addition. Increase the speed to high for 8 minutes. The meringue should look stiff and glossy.
   
   
   
   • Add the food colouring towards the end of whisking the whites using the tip of a wooden skewer. Any type of food colouring should work fine––just be aware that many pictures of French macarons are more pigmented than how they'll actually turn out due to "photoshopping" beautiful food shots for recipe books!
3. 3
   Sift the almond flour and icing sugar mix into the meringue. Using a large metal spoon, fold until the mixture is smooth and shiny. Do about 50 folds until the batter has a magma-like flow. It should have a soft sheen when ready.
   
   
   
4. 4
   Put the batter into a pastry bag with a 1/2 inch (1.3cm) tip. Pastry bags are not expensive and can be found a local grocery store. If need be, make your own pastry bag.
   
   
   
5. 5
   Pipe 3/4 inch (2cm) rounds 1 inch (2.5cm) apart on baking sheets covered with parchment paper. Tap the bottom of each sheet or the work surface to release trapped air bubbles. If any of the macarons appear a bit peaky, use a dampened fingertip to press them down slightly.
   
   
   
   • Next, let the macaron rounds stand at room temperature for 30 to 45 minutes. This lets them dry out a little. While they're resting, preheat the oven to 375ºF/190ºC.
6. 6
   Reduce the oven temperature to 325ºF/170ºC. Bake 1 sheet at a time, rotating halfway through, until the French macarons are crisp. This will take around 12-15 minutes.
   
   
   
   • After each batch, increase the oven temperature to 375ºF/190ºC, heat for 5 minutes and reduce back to 325ºF/180ºC.
7. 7
   Cool the macarons for 2 to 3 minutes and put them on a wire rack. Watch they don't stick!
   
   
   
   • To help the macarons cool down quickly, baker Eric Lanlard recommends lifting the parchment paper and pouring a little cold water beneath the sheet and the paper. This will create steam, enabling you to remove the macarons with ease.^[1] Then place the macarons on the wire cooling rack.
8. 8
   Sandwich the macarons with 1 teaspoon of jam, ganache, cream or buttercream. Arrange prettily on a serving plate or stand and serve.
   
   
   
   • Good macarons will taste chewy in the middle and daintily crisp on the outside.
   • French macarons should be consumed with 3 days of baking. They can also be frozen.

EditTips

• Watch the macarons carefully, they are very delicate. If they don't turn out right, carefully revise every step you took to make sure you haven't deviated with anything––a single change can cause these fragile food items to fail. They're best made by an advanced cook.
• Be creative with your colouring. Use bright colours to make them stand out, and if baking during spring and summer, use the bright colours associated with these seasons.
• If this is your first time baking them, don't expect them to come out perfectly. Just keep trying and you'll get the hang of them soon enough. They still taste okay even when don't look so good––unless you burned them!
• These make a great gift wrapped in clear cellophane with a ribbon bow or arranged in a cookie box.

EditWarnings

• Avoid heat. These are not compatible with heat other than that advised for cooking.
• These are very tricky pastries to bake. They're not ideal for beginner cooks.
• Since this is baking, never take out or add in any ingredients not listed or needed here. Baking is a science as much as a creative art and you risk ruining your macarons if you don't follow the recipe properly.

EditThings You'll Need

• Food processor
• Flour sifter or fine sieve
• Electric mixer with bowl
• Wooden skewer for food coloring
• Large metal spoon
• Pastry bag
• Baking sheets
• Parchment paper