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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?

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Love this. Thanks for the history lesson!

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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? 😁

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May 15, 2023Liked by Jamie Schler

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

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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!

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deletedMay 15, 2023Liked by Jamie Schler
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