Photo
French
chocolate
From France
Melted, poured over hot cream, stirred from the middle out until it turns glossy. The moment it does, you know the ganache will set.
The pantry
Nothing hiding behind a long label.
Five rules
Every ingredient is listed by name on this site. A pantry you can read is the only proof worth giving.
Chocolate, fleur de sel de Guérande, Bourbon vanilla — brought in from France, because the taste learned there depends on them.
Butter, cream and fruit come from the farmer’s market. Bought for the batch, used for the batch.
The recipe was rebuilt to lean on chocolate and cream rather than butter. The result is lighter on the palate, and the flavour reads cleaner.
No preservatives. Naturally gluten-free, as a true macaron should be. Made in small batches, because that is what lets a short list of ingredients work.
In the pantry
Melted, poured over hot cream, stirred from the middle out until it turns glossy. The moment it does, you know the ganache will set.
Raked by hand off the surface of the salt pans. It goes on at the very end, in crystals, so you meet it one grain at a time.
Split down the middle, scraped with the back of the knife. The seeds stay visible in the ganache — that is the point.
The American half of the recipe. Used sparingly, for roundness rather than richness.
Toasted until the kitchen smells of it, then chopped rough. Crunch you can hear.
Folded into the raspberry ganache in small spoonfuls. Enough to be recognised, never enough to perfume the whole macaron.
Contains almonds, pistachios, pecans, milk and eggs. Made in a kitchen that handles tree nuts.
Four flavours, six to a box, made by hand in New York. The list hears the date first.
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