Tuesday, January 3, 2012
pierre herme's macarons- balsamic.
I like weird and funky creations because it's always a surprise when you taste them. Like these balsamic macarons. Some of you may wrinkle your nose in disgust and wonder what on earth is it doing inside a macaron but the moment I saw the recipe, it was already bookmarked in my head.
But you need not worry- these macarons aren't the experiment-gone-wrong kind of funky. In fact, I really like them. The pairing of chocolate macaron and white chocolate balsamic ganache is somewhat similar to the dark chocolate and raspberry combination. In other words, delish.
When I made the ganache on day one, I honestly thought that it would be horrible. The balsamic smell was quite strong, and although the book stated that ideally, we should use a special 25 year old one from Modena, I forged on because I'd never get that fancy balsamic vinegar anyway and I really wanted to try this macaron.
Luckily, the overpowering vinegary smell faded the next day, probably because the ganache was chilled. When I bit into it, it was the perfect tartness with a lingering hint of balsamic. This just might vie for first place with the pistachio macarons.
So, ketchup macarons next time?