Maca-rounds from Pierre Herme

This summer, when I had dinner at Pierre Herme's, we had ice cream for dessert and, as our after-dessert dessert, we had macaroons, which came to the table in this fabulous round box, the top of which also has a hole in the center, making it a Macaroon Lifesaver (which, and I don't think I'm speaking for myself alone, is often just what we need, isn't it?).  At that time, the box wasn't in production - we were getting a sneak preview - but this afternoon, when I went into the shop, there it was.  And with it, the perfect-for-the-season macaroon, the Marron et The Vert Matcha, a chestnut macaroon filled with Matcha green tea and marrons glaces (candied chestnut) cream.  Coming later this month:  Infiniment Vanille, an all-vanilla macaroon, and Pistache, a pistachio macaroon with a white chocolate and pistachio cream. 

Maybe macaroons don't make the world go round, but they certainly make the round world a sweeter place.

Comments

[Dorie]

Hello all you green tea and chestnut fans -- this is just to let you know that I ate one for all of you!

Brigitte, the only macaroon recipe I have is from the Chocolate Desserts by Pierre Herme book and it's very long. (I should look at it again and see if there's something I can do to streamline it and post it.) However, Robyn Lee at seriouseats.com did a serious on macaroons and posted a recipe that appears to be a good one. Here's the link:

http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html

Paris Breakfasts -- if anyone could wear the box as a hat and look good in it, it would be you!

Veron -- thanks very much for the info about shipping from Herme. I'm not surprised that he only ships within France and to Monaco, but the website makes it appear otherwise. Good to know.

As for PH 10, it's a gorgeous book and I think you're in for a treat reading through it.

[veron]

I have already tried ordering from Pierre Herme's website.They only deliver in france and Monaco.
I just received a copy of his ph10 and am excited to try several of his macaron recipes - that is if I can translate it properly :).

[ParisBreakfasts]

I was amazed by that box too.
Do you think one could wear it as a hat after..?
A stunner!

[Birgitte from Denmark]

Hi Dorrie,
Would you be able to recommend a recipe for the french macaroons that Pierre Herme produce?
Love to read of your culinary adventures,
Thanks for all the good info
Birgitte

[Casey]

the roasted chestnut + green tea creation sounds sublime. SUBLIME.

[Naomi]

OMG -- CHESTNUT AND GREEN TEA MACAROONS!?!?! I have *such* a thing for chestnuts, ever since I spent ten days in October (as opposed to Ten Days in May, when it would not be possible) chestnutting my way across the Camino de Santiago. Eat one (or a dozen) for me, too, would you please?

[Dorie]

Okay, you're all right: Macaroons do make the world go round!

Dr. Behavior -- I think your comment is proof once again of the power of memory and also of how lovely it is to have strong, loving memories that are attached to food. Sometimes I wonder if the childhood foods I cherish in memory would taste as good to me today. I never do the test because I really don't want to know the answer - it's so much nicer to hold on to what I remember.

Beth and Jenny -- As far as I know, there is no outlet for Herme macaroons in the States, however, it does appear that they can be ordered from his website. If I get a chance, I'll inquire and get back to you.

[jenny]

oh golly, are these to be gotten in the States?

[DrBehavior]

When I was very young, perhaps only four or five years old, there was a ritual that took place at a specific time of year that involved macaroons. Being quasi-orthodox Jews, my grandparents would close their bakery each year for the Passover Holiday. At the same time they would rent a store more deeply situated within the area of the Jewish Market in Toronto and have the shop and ovens scoured until every object, including ovens, gleamed immaculately. It was there that for a little over two weeks they would bake all things that were considered 'Kosher for Pesach'. Amongst the items that they'd bake would be endless quantities of macaroons (I remember mostly the one's with coconut). They'd arrive out of the oven by the dozens and each and every dozen would be stuck to a waxy brown paper in an almost magical fashion. It wasn't until I reached my early teens that I began to realize that macaroons were not a specialty Jewish food baked only for Passover. But - as you know, life is funny - and having tasted some of the finest macaroons this world has to offer; the one's that my grandparents baked each year for passover are still the one's which, for me, have the bestest taste in the entire gourmet world and ought to be eaten as a part of celebrating Passover.

[RuthWells]

Nonsense -- of COURSE they make the world go round! Luckily I have a motherload of egg whites in my freezer, so I can whip up a batch if I ever get a minute to breathe.

[beth grossman]

went to their web site; can one order macarons sent to the US? It is all in French, so hard to tell. beth

[Vida]

All I want for Christmas is a box of those!!!!!!!!!!!!!!!! Vida x x x x

[amanda]

yummy! They definetly make my world go round.