I truly enjoy making jam from scratch. One of my favorite things to do. To attain flavor and preserve it can be very difficult but so rewarding when achieved!
We make all sizes of macarons. From teeny, tiny ones adorning our cupcakes, to the classic two-biter – we can go anywhere in-between and beyond. Even before our stage at Pierre Herme, we were completely inspired by his world renown macarons – especially his infamous Entremet Ispahan.
Piping macaron batter into perfect coils takes a bit of practice, but after the first couple
thousand hundred, you’d be surprised at how consistent they become. The first trick is having a steady hand. The second trick is being totally sure that your piping bag is free of air bubbles. Every time there is an air bubble that passes through, there is a break in the batter – and a flaw in the macaron. But hey, doesn’t the saying “beauty in imperfection” count for something?
After baking, we fill our grands macarons with layers of flavor and texture. Vanilla bean infused dark chocolate cremeux with house-made raspberry jam is a favorite of ours – but we always are sure to include a fresh, bright fruit inspired composition for guests that want something a bit lighter – like creamy lemon curd with candied citrus and raspberries.