Tags » Pierre Herme

Macarons and Makeup

There’s no treat in Paris as unique, elegant, and ubiquitous as the macaron. You can find hundreds of specimens in practically every corner patisserie. The edges may not be perfectly smooth, but you can find the dessert with the classic fillings – chocolate, coffee, vanilla, raspberry, pistachio – anywhere. 230 more words


Sweet (and savory) memories

I’ve been MIA from my dear sweet blog. January brought the passing of my mom’s dear sweet husband and that of my dear sweet father-in-law. I still catch myself not believing that they are gone from us. 1,002 more words

Main Dishes

The sweetest spot in Paris...

The “macaron” is created by sandwiching two meringue based biscuits together with jam, buttercream or ganache filling.

There has been much debate about its origin. Some believe that it was created in 1791 in a convent in the middle of France. 110 more words

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20 + 76

Non, I am not posting about math problems. Heaven help anyone who asks me a math-related question. The kids in my after school study hall know that. 1,074 more words


Macarons: First Try

If anyone is interested at all in French desserts, then you know about the infamous macaron. For those who don’t it is a type of French sandwich cookie made of an almond meal meringue top and bottom with a filling (often a ganache) inside. 310 more words


Every Day, I Try Very Hard

Every day, I try very hard to make the best cake I can.

~ Pierre Hermé (1961 – )
French pastry chef,
named World’s Best Pastry Chef 2016… 228 more words

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