Photograph by David Lebovitz

If you think these macarons are raspberry flavored, don't bite into them just yet; they're filled with ketchup and cornichon-flavored filling. Pastry chef David Lebovitz makes Pierre Hermé's ketchup macarons with pretty good results. "The taste wasn't bad and I could imagine these as a savory-sweet hors d'œuvre, rather than for dessert—which I think is what they're intended for," says Lebovitz. He shares the recipe in his post, but you can find this recipe and more in Hermé's French book, Macaron.

The Best Pastry Class Ever, Taught by Pierre Hermé
Mitzy's Macarons From New Jersey: The Best Macarons Outside of Paris
Macaron Week Round-Up


Comments can take up to a minute to appear - please be patient!

Previewing your comment: