Pierre Herme Macarons | Kitchen Musings

Entries Tagged as 'Pierre Herme macarons'

This macaron chronicle delves into the sucre-cuit method or cooked sugar method of macaron making. The recipe is from Pierre Herme's book on macarons

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Chronicling my love affair with food, one dish at a time
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- @CaMeKeRVA thanks! I gobbled it up too fast! 2 hours ago
- Mixing a little of the soba base to the eggs gives the eggs a great umami flavor. 3 hours ago
- Lunch! Quick soba. With scrambled eggs, nori, and shredded filipino anchovy (tuyo). http://t.co/ewdXQGXQ 3 hours ago
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- Chocolate Trail 2012 at Harbour City, HK (2)
  - T.W. Barritt at Culinary Types: I LOVE these pictures!!! No matter where you go, you are surrounded by giant...
  - El: How fun. The trip looks amazing. I love the giant macaron.
- Macaron FAQs (3)
  - Tiffany M: You are an angel! Thank you for answering my questions. I’ve been making macarons for a little over...
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  - Helene: Nice dish and beautiful picture. Looks delish.
  - T.W. Barritt at Culinary Types: I love the addition of saffron in anything – it looks and sounds like a...
  - El: I love Persian food. And how can you go wrong with mushrooms? Looks great!
  - Lydia (The Perfect Pantry): Any recipe that calls for a pound of mushrooms is one that will appeal to me!
  - Rosa: That dish must taste wonderful! Mushrooms are so versatile and delicious. Cheers, Rosa
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