For this I have to blame Eva. She was so enthusastic about the new Book of Pierre Hermè that even I – who never was tempted by macarons before – started to think about baking them. I made a suggestion in the city library of cologne to buy the book and they did it immediately. Maybe they were tempted by Hermés Macarons as well?
After baking Berliner for carnival, I had a lot of leftover egg white. And as Eva promised, the recipe is not hard to follow if you have already a bit pastry experience. And it works perfectly for me, even as Macaron Newbie I got macorns with “feets”.
For the filling, I decided to go astray from Hermès Recipe as I had some pomeranz juice sitting in the fridge and knew from experience that a curd made from this is incredible delicious. And the fruity tartness with the subtle bitter flavour harmonize very well with sweetness of the macaron.
Two Kilogram of bitter oranges found their way into my kitchen last week. Not for making marmelade – there I prefer the sweet variant – but for making candid orange peel! But for making candid orange peel I needed to juice all of them. And I was suprised about the great flavour of the juice, combined with a clear tartness. And there was no trace of bitter flavour.