Since I tried Pierre Herme's Macarons in Paris I fell in love with it. As macarons are one of the trickier pastry items to make even for the professionals, I for a while played it on the safe side and simply experimented on different flavors where changes are made to the filling rather than the macaron cookie itself. I find it intriguing though and have been both curious and afraid to make chocolate macarons. Chocolate macarons are a bit trickier since another component is added to the meringue which may affect its balance. I chose to put my bet on Pierre Herme's recipe, the french version.
Having been able to test different macaron recipes from french, spanish to italian style ones even to those that add a bit of flour, I have set my vote to the french macaron. The simple almond meal, egg white and icing sugar version. Trickier to make and more temperamental than its more stable contemporary the italian meringue, I still like it better. It gives a soft interior crumb and a delicate crisp shell that just melts in your mouth the instance you bite on it. I also find it less sweet.
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