I first tried French Macaroons in SF at Bay Bread Boulangerie. That was a year ago--I didn't know how to make them at that time. They were so good and pricey.
My first macaroon that I made was Pierre Herme's chocolate macaroon recipe, then Ispahan. I'd made them in different flavors after that, but the best one was green tea macaroon. I liked the combination of sweet and bitter. My latest one was lemongrass-mint macaroon that I made for my co-workers last Christmas.
- 140 g almond powder
- 250 g powdered sugar
- 25 g cocoa powder
- 100 g egg whites
Bittersweet Chocolate Cream Ganache
- 230 g bittersweet chocolate, chopped
- 250 g heavy cream
- 60 g unsalted butter, room temperature