12 Comments
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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!!

Julia Watson's avatar

Plus: great ganache suggestion!

Julia Watson's avatar

I’m beyond tickled pink! Really pleased.

Julia Watson's avatar

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

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.

Julia Watson's avatar

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

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.

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.

Julia Watson's avatar

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

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!

Julia Watson's avatar

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