Tea Time in Wonderland

If you read Elle or are a Eurostar fan, you obviously know of the macaron craze in France. These little treats are as usual these days as a real croissant. We have them as a treat when we need a reward, a gouter with girlfriends after an afternoon shopping, we serve them as a desert or with tea and coffee. They’re a natural part of any celebration.

When I was 18, a macaron was a regional treat. Very often, those would have originally bakes andsold by nuns, then a specific recipe become a trademark of a village, a town. The basis remains the same – egg white, sugar and almond powder. In St-Emilion, my region, the best place to enjoy them is an old cloister garden, sitting in the golden sunshine, dipping them in the local sparkling wine. Heaven.

Of course, Paris would make it more glamourous, more stylish, more… everything. Instead of one biscuit, they use two, add a little ganache or creamy filling in between. Tadaa. They come in a variety of colours too, pop-art or tender, like sweet confettis in your day.

Laduree was the first place to set the trend. THE place to get your macarons from, in exquisite collectable boxes. And of course, they have two addresses in London too. Unfortunately, I find they are too marketing-directed these days, the filling is a bit too heavy, the creations not so suprising anymore.

An ex-pastry chef from Laduree, Pierre Herme has taken them to the next level. Light a a cloud, innovative and exquisite taste. Bi-colours as well to add a little party effect.  Even better, he created a coeur de ganache – the sweet cream hides the treasure of a different flavour. I marvel each time (and believe me, I have tried an incredible number of those).

He has now opened an ephemeral boutique @ Selfridge’s and will open a proper shop in Knightbride summer-time. This is going to be such a hit!

You’ll find some traditional flavour – first quality ingredients, for sure. But I’m amazed by his latest combinations.

Try the Imagine - green tea matcha and black sesame. Oh, to die for. Even some grilled sesame seeds on top to add a little texture.

And the Fragola - basalmic vinear with creme fraiche with a heart of strawberry. You first thought is to feel realy unsure about this. The first bite give you such a smooth feeling that you get hooked until you find the sweet strwaberry and discover, that you have finished the treat in 15 seconds. You’re hooked.

Another marvel is the Magnifique - wasabi and stawberry, who else would have dares this? Not agressive a taste at all, more lemony than expected, and the strawberry center, well, it just melts you away.

Go on and put your tastebuds in  heaven!

Pierre Herme boutique
Selfridge’s
400 Oxford Street
London W1A 1A

£8 for4 macarons

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