French Macaron 201

27 Dec

I took an intermediate macaron class as a follow-up to the intro class I took Thanksgiving weekend.

In the class, we made three different types of macarons and fillings: pistachio with a lemon curd filling, hazelnut with a chocolate ganache filling and candied crushed hazelnuts, and vanilla with a ispahan buttercream filling (however, the photo below is showing the vanilla with a rose buttercream filling).  My favorite was the ispahan flavored filling, but I actually liked it best with the pistachio cookie.

Pistachio, Hazelnut, and Vanilla Macarons

Pistachio, Hazelnut, and Vanilla Macarons

What is ispahan?

Oh, well you gon’ LEARN today.

It’s one of the signature flavor creations developed by Pierre Hermé, which includes a surprisingly awe-inspiring combination of raspberry, lychee, and a wee touch of rose that blends together to form a delicately complex flavor trifecta that is just plum to die for.  The ispahan is the name for a type of rose, although it doesn’t look the ones you get on Valentine’s Day along with other random sweet nothings.

Pierre Hermé actually came up with the flavor combination when he was young, producing an early version of the Ispahan for Ladurée (which is still sold in their boutiques).

All in all, I think I’m going to try to make the macarons on my own at home in the very near future.  I love macarons far too much not to give it a go.  Just need to focus!

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3 Responses to “French Macaron 201”

Trackbacks/Pingbacks

  1. Happy New Year (Cake)! « AT-AT Everywhere's Blog - January 1, 2013

    […] at the Gourmandise School of Sweets and Savories, which is where I took my Intro to Macarons and French Macaron 201 classes.  I really love that […]

  2. Pistachio Macarons | AT-AT Everywhere - January 24, 2016

    […] several places in New York, and even hot off a plane from Ladurée in Paris.  I took a couple of classes to learn how to make them, since these are not for the weary at heart.  They are a lot of […]

  3. The Most Extraordinary French Lemon Cream Tart | AT-AT Everywhere - January 21, 2017

    […] long time fan of ispahan and admirer of French pastries, I had to take advantage of being in Paris a few months ago and […]

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