My friend, Faithy, is an accomplished macaron maker. I know that among her cookbooks, she has the french book Macarons by Pierre Herme. When Faithy said this book was coming out in English, I knew I should get a copy.
Everyone in my family loves macarons; who could resist these little jewels? I’ve only tried making them once before. I used David Lebovitz’s recipe. While the basic ingredients are the same, Pierre Herme’s technique is different. I feel like I had better luck with it, even though I know I need more practice. There were no bad and ugly ones this time, but the batter needs to be a little bit thicker.
I made the coffee macarons for my first effort. It seemed like the most straight forward (simplest) recipe – just a ganache filling, no cubes of jelly inserted into buttercream.
I was very happy with the taste and texture of the final product, as good as the ones we had in Paris – just aesthetic improvements for next time.
Ed took these to work for his Name’s Day, and they were a hit!
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.