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?
I’ve made savory-sweet. Beetroot shells with cream and smoked salmon filling and I made shells once with a spicy dried vegetable powder then made a ganache with chili spiced chocolate. I love them savory-sweet! I don’t usually find them in shops.
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!
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?
I’ve made savory-sweet. Beetroot shells with cream and smoked salmon filling and I made shells once with a spicy dried vegetable powder then made a ganache with chili spiced chocolate. I love them savory-sweet! I don’t usually find them in shops.
Love this. Thanks for the history lesson!
I’m so happy you read it! Part 2 is coming next week!
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? 😁
My next post will have a recipe you'll be able to make!
As long as you give me an excuse to buy the pastry sheeter I’ve been trying to make a case for, I’m down!!! 😁😁😁😁
I always find excuses to buy baking gadgets! Go for it!
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
This is one I want to make! It looks so intriguing! I might need a Part 3!
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!
Thank you so much! I don't know which makes me happier... people loving my stories or my recipes :-)
Barbara, I can tell that you are going to be a muse and an inspiration for me all along this Substack adventure. Thank you.