Homemade Macarons – à la Pierre Hermé
Tina Wong is the Wandering Eater. When she is not taking gorgeous photos of food events in and around New York, she is working in her “test kitchen” making such delicious treats as Pierre Hermé’s foie gras macaron. For Thanksgiving she baked hundreds of macarons for her family and friends. (It was her first time ,aking them and we are seriously impressed with the results.) Visit her post to see the three types of macaron she made. (There is a helpful slide-show too of the steps in the process.)
And many thanks Tina for using our blanched almond flour!