Macarons
My first perception about macarons was not that good...
It was similar to the one for the most of people in Czech Republic, my customers. We felt that they are just sweet little colorful candys, that are sold for their look, not their taste.
But then I have fallen in love with them...
When I first tried a proper macaron from Pierre Hermé. Suddenly I understood, what is the hype around them. Their consistency is crunchy and delicate on the surface but moist and tasty inside. That the flavour doesn’t have to be only about the sweetness but there can be lots of strong flavor of fruit or chocolate or nuts or basically whatever you want them to taste like.
You have to find the precise technological process and then follow it 100%.
When I tried to make them for the first time, I was surprised, how difficult they are. I assured myself about the main principle in pastry and that is precision. You have to find the precise technological process and then follow it 100%, otherwise, you won’t have results as you can see on the photos. I have made them lots of times before I felt like giving them further for tasting.
My favourite ones are rhubarb, vanilla, passion fruit and hazelnut with hazelnut flour and Frangelico, the hazelnut liqueur.
I found the way how to make them and they are just amazing. Another quest was to teach the czech people how to like them again. It was hard after they tried lots of those that didn’t taste like proper macarons. After some time and many tastings, we made it happen and people are buying them like crazy. My favorite ones are rhubarb, vanilla, passion fruit and hazelnut with hazelnut flour and Frangelico, the hazelnut liqueur.
