Macaron Chocolate Amer
It’s funny how my macaron obsession has taken a life of its own. Little did I know that when I started my Macaron Chronicles, I would still be adding to this saga three years later.
Let me refresh your memory. Remember my flat-assed macarons – my first attempt making these little confections?
Then after a trip to San Francisco where I loved the taste of Miette’s macarons, I baked my first successful batch.
My real obsession took hold when I did different tests with Macaron Chronicles II. (This post, by the way, remains to be the most popular on this blog.)
Even when I had my bad days when the macaron Gods mocked me – like when I tried the Italian Meringue the first time and ended up with wrinkled marshmallows – I did not waver in my quest.
After I had met pastry God, Pierre Hermé, I continued to strive to understand his way of making macarons – Italian Meringue – with Macaron Chronicle V.
It wasn’t until I attended his class in Paris that I began to see the complex structure of the Italian meringue, almond and confectioner’s sugar – pretty much the same way Neo saw the Matrix and so this rematch ,which turned out really good.
Chocolate macaron with Bitter Chocolate Ganache
I immediately hailed the success of this macaron recipe by tweeting that the shell tasted like a “crunchy chocolate souffle”. YUM!
I couldn’t count how many shells I had eaten even before filling the macarons. They were that good and infinitely addictive.
Without much further ado, I now present you, Pierre Hermé’s Macaron au chocolat Amer from his book: Macaron.