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Carolyn Anhalt's avatar

Fantastic recipe! And I just happened to have a bag of walnuts here right now, so I made them and filled them with chocolate ganache. Thank you!!

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Julia Watson's avatar

Plus: great ganache suggestion!

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Julia Watson's avatar

I’m beyond tickled pink! Really pleased.

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Carolyn Anhalt's avatar

https://anhalt.is/walnuts/ 🥰

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Julia Watson's avatar

The link is terrific! And thank you for the shout out.

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Barry's avatar

We should all fear for what climate change is doing to the planet.

Ich bin ein macaron(i)!

Correct me if I’m wrong, but macaron =/= macaroon.

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Julia Watson's avatar

Macaron is the French name for macaroon, popularised by Pierre Hermé through wonderful and sometimes improbable flavours.

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Barry's avatar

Oh, dear! I’m a big fan of Pierre Hermé’s macarons, with his inventive flavos. But I believe you are mistaken, in the US at least, regarding macaroons. My grandmother’s macaroons had little resemblance to macarons. See, e.g., https://food52.com/story/27070-macaron-vs-macaroon-differences

Or https://www.angesdesucre.com/blogs/anges-de-sucre/14017793-macaron-vs-macaroon-whats-in-a-name-anyway?srsltid=AfmBOoonP6eVxfSzzugmwyU1RzyEZeLCkUd1ta24XBbUBOZkVI2akHYk

A coconut-based cookie is certainly not a French macaron.

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Julia Watson's avatar

You're right - it's a Europe v the States divide. In Europe, almonds are the medium, in the States, and also Australia and New Zealand, it's commonly coconut.

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Julia Watson's avatar

Reshmi's explanation in your link is a good clarifyer.

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Drina Wethey's avatar

Julia, your rant really struck a chord but McCain Foods is Canadian (also global), not American. We Canadians are rather touchy since the U.S. president called us the 51st state!

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Julia Watson's avatar

Forgive me! I hadn't realised! Thank you. I'll correct it.

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