Pierre Herme’s Macarons are all the rage (as opposed to the little unfilled, crack-topped little petits fours or larger macaroons I learned to make at bakery school ages ago).
Their funky fun nature appealed to a hen party choosing petits fours to make in a cookery class at The Bordeaux Quay so I perfected a recipe for some filled with hazelnut ganache…(we made raspberry meringues and salted caramel truffles too).
Bruce took the pictures. (Thank you Bruce)
