This is a very backdated post, but I felt a strong urge to rave about Pierre Hermé's incredible macarons after an acquaintance of mine posted photos of the Ladureé macarons she had in Paris (she couldn't locate Pierre Hermé's boutique, unfortunately).
Just one bite is enough for one to understand all the hype. There's no doubt that Pierre Hermé's macarons are the best. Ever. They make my world go round.
The macaron shells had gorgeously thin and crisp crusts and delightfully soft and airy innards, which yielded to the most dreamily smooth and creamy fillings in inventive but yet amazingly complementary flavor combinations. Rose, a rose macaron filled with rose petal cream, was definitely my favorite of them all; and the divinely delicious Infiniment caramel version (caramel macaron biscuit with salted butter caramel cream) came a very close second. Milk chocolate and passionfruit make a great pair, and Mogador (Macaron biscuit, milk chocolate and passion fruit ganache) was no exception.
If only the tea macarons from a certain local patisserie were as good as Pierre Hermé's Jasmin, which featured a delightfully fragrant jasmine tea cream. Sigh.
Here's a list of the other flavors I had, which were all lovely as well:
Huile D'Olive & Vanille: Olive oil, vanilla (Macaron biscuit, olive oil cream and vanilla)
Éden: Peach, apricot and saffron (Macaron biscuit, peach and saffron cream, moist pieces of apricot)
Arabesque: Apricot, pistachio and pistachio praline (Macaron biscuit, apricot cream with moist pieces of apricots, crunchy pistachio praline)
Mosaïc: Pistachio, griottines & cinnamon (Vanilla macaron biscuit, pistachio and cinnamon cream with griottines)
Citron: Lemon (Lemon macaron biscuit, lemon cream)
Chocolat: Pure origin Venezuela Porcelana dark chocolate (Chocolate macaron biscuit with a lush Venezuala Porcelana dark chocolate ganache)
Fragola: Strawberry, balsamic vinegar (Macaron biscuit, balsamic vinegar cream, strawberry compote)
Knowing my love for Pierre Hermé's macarons, my dear cousin carted some of these dainty babies back to Singapore for me some time ago! The shells became a little stale after the 13-hour-long flight back, but the flavors remained just as incredibly delicious as before.
Huile D'Olive & Vanille: Olive oil, vanilla (Macaron biscuit, olive oil cream and vanilla)
Éden: Peach, apricot and saffron (Macaron biscuit, peach and saffron cream, moist pieces of apricot)
Arabesque: Apricot, pistachio and pistachio praline (Macaron biscuit, apricot cream with moist pieces of apricots, crunchy pistachio praline)
Mosaïc: Pistachio, griottines & cinnamon (Vanilla macaron biscuit, pistachio and cinnamon cream with griottines)
Citron: Lemon (Lemon macaron biscuit, lemon cream)
Chocolat: Pure origin Venezuela Porcelana dark chocolate (Chocolate macaron biscuit with a lush Venezuala Porcelana dark chocolate ganache)
Fragola: Strawberry, balsamic vinegar (Macaron biscuit, balsamic vinegar cream, strawberry compote)
Knowing my love for Pierre Hermé's macarons, my dear cousin carted some of these dainty babies back to Singapore for me some time ago! The shells became a little stale after the 13-hour-long flight back, but the flavors remained just as incredibly delicious as before.
Rose, Pietra (Hazelnut Praline), Infiniment Caramel,
Dépaysé (Matcha Green Tea, Azuki Red Bean, Lime & Ginger: The matcha element was delightfully intense, though I could barely discern the lime and ginger in the buttercream. A winner!)