Entries tagged with 'macarons'
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Note: Last weekend I went to Montreal. Check out more nibbles in my Snapshots from Montreal. A macaron glacé with strawberry gelato. [Photographs: Erin Zimmer] In the ice cream sandwich world, the macaron glacé might be the queen of them all. Instead of the long chocolate, tiny hole-filled cookies smashing generic vanilla ice cream, these are made with delicate French macarons as bookends and really good gelato inside. It's hard to find them outside of France. This one was from Point G in Montreal, probably the best ice cream source in the city. Some people blab about Le Bilboquet but my Montreal food blogger pal Katerine insists that Point G is where it's at. "Le Bilboquet is fine—like Häagen-Dazs fine....
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"Between the two cookie halves was no cream, no chocolate, no jam. It just was what it was. And it was perfect." I never knew it before, but the macaron is a lot like Eliza Doolittle. Imagine you met Miss Doolittle at the end of My Fair Lady, when she can talk, dress, and dance like all of the other society girls. It is in this altered, Pygmalion state that I first encountered the macaron, a two-bite cookie gem, in Paris. All you see is the polish. You have no idea that this girl, or this cookie, has an underside anything other than pure luxury, hauteur, entitlement. But indeed, you are mistaken. There is much that you do not know....
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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. Related 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...
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We first tried Mitzy Budiono's French macarons last September before her macarons were even on the market. Since then we've watched Budiono's business grow as she established Itzy Bitzy Patisserie and started selling macarons at the Brooklyn Flea and Tafu in New York City. This week, for the first time, she is offering overnight shipping so macaron lovers around the country can enjoy her creations. For Valentine's Day, Budiono is offering a box of a dozen macarons with two of each of her February flavors, plus an additional non-macaron treat, to two Serious Eats members. February's flavors are Champagne, chocolate strawberry, chocolate hazelnut, coffee, Earl Grey, and houjicha. If you want to buy her macarons at her website, mention...
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View larger map Macarons, two airy meringue half domes glued together with creamy filling, always seemed the province of dainty ladies who lunch. Unable to jet off to Pierre Hermé, the wonderful sweets boutique in Paris, on a moment’s notice, I figured that’s just how they’d remain. Chicago, despite its many sugary accomplishments (including the apple fritter from Old Fashion Donut that's as big as my curly blond afro or the soothing Cake and Shake dessert of Mindy Segal at Hot Chocolate) is not a macaron capital. To my knowledge, outside of a few mignardise trays at the four-star level, no one really made a decent one. Then a couple of weeks ago, Andres Lara, pastry chef of NoMi, launched...
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Photograph by Su-Lin on Flickr London-based food blogger and Serious Eats community member Su-Lin shares her experience at last weekend's L'Aterlier de Chefs' macaron class on her blog, Tamarind and Thyme. Considering how prefect the macarons came out, it seems like a good class. She includes some macaron-making tips, such as banging the trays with the piped-out batter to get rid of the air bubbles and letting the batter dry out before putting the trays into the oven. I did neither of these things when I made my first batch of slightly malformed macarons, which explains a lot. Learn how to make your own macarons with our macaron recipe. And if you don't know what this "macaron" thing is,...
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I've never been a fan of wasabi—it gives me the sensation that my nasal passages are on fire—but if anyone could make it taste good, it'd be master French pastry chef, Pierre Hermé. Wasabi-flavored macarons are a part of his fall pastry line, found at his shops in Paris and Tokyo. He just opened a new shop last month in Paris at 4 rue Cambon, in case Parisians need another reason to get to Pierre Hermé (not that they should). Can't get to his shops in Paris or Japan? Maybe you can get some help from his recently released macaron recipe book, Macaron. It's available at amazon.fr for €28.41 ($39.22). Related Introduction to French Macarons Where to Find Macarons...
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When Mitzy Budiono of Yummy in the Tummy emailed me to ask if I could be one of her macaron tasters, my first thought was, "HOLYCRAPYES" It was like a dream come true, except it was a dream I would've never even thought of because the idea of a macaron taste tester is too glorious to be real. To assure me that her macarons would be worth my while, she sent me a photo of them and a link to her blog post about taking a pastry class with Pierre Hermé. Pierre Hermé? The macaron master? Creator of the most delicious pastries I have ever eaten? Count me in. To ensure the macarons' freshness, she came up from her home...
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It's hard for me to look at one of Jessie Oleson's drawings of anthropomorphized baked goods and not let out an aw-filled squeal. Her illustration of little Luxembourgers (similar to macarons) mistaking a hamburger for their mommy is ridiculously adorable. The Luxembourgers are so hopeful; the hamburger, so indifferent. You can buy this illustration at Jessie's Etsy shop. Related Photo of the Day: Cupcake vs. Muffin What to Do with Leftover Easter Candy Move Over, Rice Krispies: Cereal Treats Smackdown...
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Photograph of Pierre Hermé by Kitchen Musings. If I had to guess, I'd say that a pastry class taught by famed French patissier Pierre Hermé would be the most coveted pastry class in the world. Veronica of Kitchen Musings recently attended one of his classes at the French Pastry School in Chicago—after being chosen from a waiting list of 2000 people for one of 20 spots—and documented the two-day class in painful detail, painful because her descriptions and photos of Hermé's perfect creations made me very hungry and jealous. The class focused on the quintessential French macaron ("Pierre said that his idea of a perfect macaron should have a lot of filling"—Pierre, this is just one reason for why I...
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