I finally made the (so popular) French Macaron that has made its way from Pierre Herme to one of my all-time favorite bakers- the lovely Helene at Tartlette. Helene is always an inspiration and if you haven’t been drooling over her blog you’ve really been missing out on something great! (check out her latest Gingered Peanut Macarons– mmmm!)
Helene also was kind enough to link to the likewise exquisite work of Karen at Mad Baker.
For my initial attempt at the Macaron I used a recipe I had clipped from the December 2006 issue of Gourmet. The recipe is available through Epicurious here. They are an almond shell with a raspberry ganache filling. They weren’t hard to make and they are addictively delicious!
Now that I’ve made my first, a whole new world of possibilities has opened up and I will be trying new combinations- although I am sure someone far more clever has come up with every possible combination before me. My next attempt will be to use hazelnuts in place of the almonds and perhaps a salted chocolate caramel filling. Can’t wait.
Naomi- Thanks so much- I love that your son appreciates good food- hope you share the nocciolini recipe- I’d love to try them.
Happy Holidays and I love the Farmer Christmas idea- it’s perfect!
xoxo
Gabi,
Those macarons look so mouthwateringly perfect! I need to make some little Italian style hazelnut macaroons called nocciolini for my 6 year old gourmand son. He developed a taste for them in Italy and requested them from Santa (or Farmer Christmas as he calls him). Why do we set ourselves these impossible targets at Christmas? You give me hope anyway…
x x x
Shannon- Thanks I’ll check it out.
Maria- I do hope you try them again- I’ve hear they fail once in a while for everyone. Love your blog!
Helene- Thanks! I am so inspired by your work! a daily visit to Tartelette is a lovely treat for me!
Deborah- Thanks- love seeing what you’re up to on your blog my fellow Utahn!
I keep wanting to make some of these! Yours look wonderful!
Isn’t it amazing how a magical world seems to open up when you make them. If one time they don’t work for you (and it does happen unfortunately), that means meringue bits in the ice cream at our house!! They are picture perfect Gabi!! Well done!
Your maiden maccarons are beautiful! Mine turned out to be a bit of a disaster but you have inspired me to try it again soon 🙂
Hi Gabi,
My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com