Wonder of French pastry , this culinary specialty of which we are proud makes our mouths water. Beak salty or sweet , the macaroon recipe is available to infinity as the possibilities of toppings are numerous; we let you test!
A tasty ganache surrounded by two colored meringue shells, it may seem simple. Pastry chef at heart or novice in the kitchen, macaroons remain a fairly technical recipe. Achieving a well rounded shell, crispy on the outside but melting on the inside is not easy. If there is a stage where we can let our creativity express itself, it is in the topping .
You are really lazy to queue in front of Ladurée and you finally say to yourself that if Pierre Hermé succeeds in making good macaroons with original flavors , why not you ! Chocolate, vanilla, pistachio? Too basic. We want tastes that are out of the ordinary, mango, violet, savory macaroons with cheese or pumpkin and daring combinations mixing Roquefort with banana or avocado with white chocolate. The possibilities are endless for making a ganache delicious that binds the two shells of our cute little indulgence.
At tea time or for a unique aperitif, between verrines and toast, we let you try these macaron recipes, each one more exquisite than the next.
Also read:
Dessert:here is the recipe for Cyril Lignac's delicious upside-down pineapple cake ("It's sunshine in your mouth!")
Almond hazelnut macaroons by Cyril Lignac:his super gourmet and crunchy recipe ("Beware, culinary orgasm is approaching!")
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