French-style macaroons (macarons)
- Ms. Paris Dec 4, 2005 08:31 PM
Inspired by today's NYT Magazine article on Ladurees amazing macarons, I've decided to make several flavors as my "christmas cookies" this year. Does anyone have any unique and inventive takes on fillings? Some I've seen include matcha/chestnut, lime/basil, etc.
So far, I'm thinking:
Lemon curd (provided by the TImes)
Pomegranate curd (adapted from lemon curd recipe)
If anyone has suggestions - and, even better, recipes that will help me turn those suggestions into freshly-baked macarons - please let me know!
I don't have suggestions but let us know how this recipe turns out. I haven't tried making macarons (yet) but I have heard that finding a recipe that works can be difficult. At some point I'll try making Nigella Lawson's and Pascal Rigo's; I've heard good things about their recipes.
I really like passion fruit macarons. Pierre Herme makes a milk chocolate/passion fruit combo that is really good. Also, caramel with fleur de sel on top (Pascal Rigo has a recipe in his American Boulangerie -- basically just a plain macaron sprinkled with fleur de sel with a salted butter caramel filling). A local place makes a good praline version, which I believe is filled with a praline buttercream.