I know macarons have been all blogged out by now and even I am frankly tired of reading about macarons.
I first attempted baking macarons many years ago and there was only 1 recipe available online by Martha Stewart. Fast forward a few years, they are all over the web like a rash but my husband is coming home from his vacation today to a gloomy and rainy London, thought I would bake him these little rays of sunshine to lessen the post holiday blues. Also, he bought me the Pierre Herme Macarons recipe book for no reason and one day came home with it!
I couldn’t decide which looked more cheery and sunshine like, so I made both the salted caramel and passion fruit and chocolate flavour. AT LAST, I have made macarons with intense flavour, not overly sweet and shop worthy. Not 100% as good as store bought Pierre Herme’s but incredibly close. The flavour is just sooo intense, aromatic and amazing! Both are really good but I have a slight preference for the mogador, the aroma of the passion fuit and the subtle tartness of the passion fruit just complements the chocolate.
Let me know if you want the recipe (not sure if anyone reads this so lazy to type out the whole recipe) plus it is also quite widely blogged about so no point me duping work.
Notes:
- Pierre Herme recommends ageing your egg whites by separating egg white from yolks and leaving it in the fridge for up to 7 days. I didn’t follow this, bought straight from the store and it went straight into my mixing bowl and still turns out great.
- The flavours of the fillings are just amazing – use the best quality ingredients where possible but I substituted brands like tralbit coffee essence for another brand that I bought previously from an online specialist supplier but adjust quantities accordingly (I used less that he recommended). This book is worth buying just for the fillings which can be used to fill other desserts and cakes.
- I also substituted food colouring for the ones I already have and used less than he recommended. I add less than required and topped up at the end just before piping if the colour was too pale.
Can I get this recipe please? I wanna try haha
If you google it, there are many blogs that provide this recipe. Its way to long and wordy to type out