We enjoyed a flavorful evening at the Institute of Culinary Education (ICE) in New York recently. The occasion was the debut of the new cookbook Les Petits Macarons. Pastry Chef Katherine Gordon, one of the book’s co-authors, teaches pastry arts at the school.
First we were treated to foie gras and duck filled macarons. One of Katherien’s students manned the skillet, cooking the succulent liver to order. Then we moved on to a large assortment of delicious sweet flavors including these combinations:
Licorice macarons filled with pear pâte de fruits
Almond macarons with carrot cake and gold leaf
Cocoa nib macaons with cassis and white chocolate
Vanilla macarons with basil buttercream
Judging by what we sampled, the book is a winner. We’re looking forward to trying our hand at some of their recipes…after the rush of the holidays that is.
Visit their web site to learn about their book.
And here is the link to American Almond’s finely-milled nut flours, which Chef Gordon used for the event.