At my very first restaurant cooking job one of our snacks was a savoury macaron flavoured with cheese and truffle. Really lovely. Do you ever come across savoury ones in France?
Pastry doesn’t scare me, but macarons are *impossible* for me! I don’t know why, I carefully weigh everything to the gram, time everything to a second and still... terrible... can I just admire the recipe and history, and buy my macarons? 😁
And don’t forget the macaron d’Amiens the origins of which date back to the 16th c. They are a specialty of the Trogneux family, as in Brigitte Macron née Trogneux! https://fr.m.wikipedia.org/wiki/Macaron_d'Amiens
I love this edition of your newsletter, Jamie. I'm on a macaron journey right now learning how to make these exquisite treats. Similar to your favorite, I made ginger flavored shells and a rich chocolate ganache but found that the chocolate over powdered the seasoning. I think I'll try the gingerbread idea with more spices next and see if that is a more balanced combination. I'm looking forward to Part 2!
Le macaron
At my very first restaurant cooking job one of our snacks was a savoury macaron flavoured with cheese and truffle. Really lovely. Do you ever come across savoury ones in France?
Love this. Thanks for the history lesson!
Pastry doesn’t scare me, but macarons are *impossible* for me! I don’t know why, I carefully weigh everything to the gram, time everything to a second and still... terrible... can I just admire the recipe and history, and buy my macarons? 😁
And don’t forget the macaron d’Amiens the origins of which date back to the 16th c. They are a specialty of the Trogneux family, as in Brigitte Macron née Trogneux! https://fr.m.wikipedia.org/wiki/Macaron_d'Amiens
I love this edition of your newsletter, Jamie. I'm on a macaron journey right now learning how to make these exquisite treats. Similar to your favorite, I made ginger flavored shells and a rich chocolate ganache but found that the chocolate over powdered the seasoning. I think I'll try the gingerbread idea with more spices next and see if that is a more balanced combination. I'm looking forward to Part 2!