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2 hrs 30 mins
These are the French macarons - not the Americanized coconut macaroons I'm accustomed to. (I hate American macaroons... they're gross and have a strange mouth feel.) I found this recipe online at dianasdesserts.com Vogue has dubbed this French pastry chef, Pierre Hermé, as "the Picasso of Pastry". He started his career at just 14 at at 24 he was in charge of the pastry kitchens of Fauchon in Paris. Prep time includes chill time as does the cook time.
Units: US | Metric
Serving Size: 1 (60 g)
Servings Per Recipe: 24