This past week we’ve seen many green posts in the bloggosphere for St Patrick’s Day. As last week we went yellow with mimosa, then why not green this week to celebrate St Patrick’s Day and the continuation of Spring? After all, the buds are now on the trees so greens are gradually popping out just as the locals are coming out of winter hibernation like les Champignons de Paris.
St Patrick is to Ireland what St Andrew is to Scotland. Yet the St P green is so much more popular: St Andrews is better known as a golf course (there are greens there, too.) 😉 So here’s a piped round-up of the greener macarons:
From a pistachio macaron classic to pistachio and dark chocolate macarons…
…to a pistachio macaron with a surprisingly different twist: pistachio, white chocolate and wasabi. This is my daughter, Julie’s favourite and I have to admit, I also find this one rather addictive with a pot of green tea.
In a couple of editorial reviews, ParisPatisseries commented, …”Thai Green Curry Macaron, anyone? There are some so adventurous that even Pierre Hermé’s wilder creations would seem tame by comparison.” On the other hand, Elizabeth Luard from Scotsman Living.com loved the others but mentioned, “Thai green curry might be a bit too Blumenthal for me.” It’s like music: totally subjective but I personally LOVE it. The spicier the better!
The Thai Green Curry Macaron is rather adventurous and definitely something different with a Gin & Tonic for an apéritif. Sorry, I should say Guinness here to keep on the Irish theme, but it honestly wouldn’t go as well as with a G&T or a glass of chilled Gewürtzraminer. Try an Irish lager, though. 😉
All the above are included in the book. If you’re getting sick of seeing green, then don’t forget that there’s an Irish Coffee macaron, too. 😉
But here’s another of my latest experiments with flavours. We had some fun with this one on Facebook yesterday! Don’t scream, please don’t run away.
This is actually delicious. It works. I got the idea from a recent trip to South Africa, where I discovered Rooibos Tea. I now drink this so much since it’s not just tasty but caffeine free, a great antioxidant and you can even add a dash of milk to it like the normal stuff. Talking about it to a lovely South African lady, she explained that her mother used to give her a popular infusion of rooibos with rosemary anytime she was down and needed a lift. Now THAT needed investigation. With an enormous rosemary bush in my herb garden, I set about preparing rosemary macaron shells…
Hmm. Don’t ask me why I added the chocolate, but I just felt like it. Perhaps it was one of these moments when my system was shouting, “Gimme magnesium! Gimme chocolate and LOTS of it. RIGHT NOW!” So I infused the rooibos tea into the ganache cream to add a wonderfully slightly earthy, smoky taste of the tea to the dark chocolate. The rosemary was also infused into the cream: just a sprig but enough to give a hint of it without being overpowering. Now I understand that bit about this concoction being a pick-me-up! So, here are Rosemary, Rooibos and Dark Chocolate Macarons…
Before you go, just a quick reminder about the Booksigning Event this weekend. If anyone is in Paris on Saturday 19 March, please do pop in to say bonjour at Brentano’s American Bookstore between 15h-17h (address details are on the Event page). It would be great to see you!
STAY TUNED for Sunday 20th March, when I’ll be posting something special for the Fête du Macaron!
This past week it has been devastating to watch all that has been going on in Japan. It almost seemed silly to write a blog post this week, but it was ready to roll for St Patrick’s Day today so please excuse my normal weekly banter.
Stand with Japan.org (Direct Relief International)