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Published 2014
The French macaron is a very delicate confection of ground almonds, sugar and egg white, which was made fashionable some years ago by Pierre Hermé, when he developed countless flavours and colours for the pastry while working at Ladurée, the famous Paris pâtisserie. But the macaron is a traditional French pastry. The original macaron de Saint Emilion was made in the Ursulines convent in Saint Emilion in 1620, to the same basic recipe of egg white, ground almonds