Advertisement
Macaroons
Appears in
Published 2022
The macaroon has become a symbol of pastry in recent years made famous some years ago by the Paris-based, but now international, pastry chef Pierre Hermé.
His love of the simple macaroon became an obsession and he reinvented the fillings and flavours in a way that made pastry into fashion.
The French have a gift for this way of marrying food with fashion and flair and in Hermé they all came together.
The macaroon is not unique to France. They are common in Italy, too, except they are more usually baked dry like the famous Amaretti. The French versions are baked to be still soft and paired up to hold a rich filling.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title