Tuesday, May 20, 2014

Pierre Herme Macarons

According to Wikipedia, a macaron is a sweet meringue-based confection made with eggs, icing, sugar, almond and food colouring. It is commonly filled with ganache, buttercream or jam  sandwiched between two biscuits. The name is derived from the Italian word macarone/maccarone/maccherone - which means meringue. 

It's one of my favorite desserts as it is sweet, comes in a variety of flavors from your typical chocolate, to mocha, to fruity and floral. Like any true-blue fan, I have been in search for the best macarons and the list won't be complete if I don't get to try Laduree and Pierre Herme. I have already shared my Laduree experience and in this post, it's about Pierre Herme!!!

When this bag arrived, I can hardly contain my excitement. A friend was kind enough to ask her mom to get us some of the goodies from Hong Kong and I am the giddiest girl of all. Not a simple girl but who can resist a good dessert?

Thank you very much, Inah -(",)-*wink*

Before we proceed, a bit of a background, Pierre Herme is a pastry chef who has been hailed as the Picasso of Pastries. He comes from a family of bakers and has previously worked for Laduree - hmmm... very interesting. His contract with Laduree prevents him from opening stores in Paris and thus when it ended, Pierre Herme opened in Paris in 2002. 

Some say that PH macarons are far better than Laduree, others beg to disagree. As for me, you wait and see. I am very grateful to have had the opportunity to try both. 

The packaging is quirky and artistic. It has a younger feel as compared to the straight-to-the-point elegant box of Laduree. Unboxing the package reveals a myriad of flavors: pure Peruvian dark chocolate, hazelnut praline and praline crisps, rose and rose petal, etc.

My favorite has got to be the chocolates one. The flavors are generous and authentic: none tastes artificial at all. I have to say, each piece is thicker and softer than Laduree's... fluffier, too. Also, if you store it, the moisture stays longer making the pastry still good even more than a week. Box says to consume it within 4 days and you have to warm it up in room temperature for 30 mins after taking it out of the refrigerator. 

The downside against Laduree is it's not as aromatic. The floral flavors are not as aromatic and as tasty. 

Allow me to say that this is premium macarons - one of the best there is - and always pairs well with tea. 

If you are after chocolate flavors and soft, fluffy macarons with longer lasting shelf-life, it's got to be Pierre Herme. However, if you want the flavorful, fruity and floral kind, then Laduree it is for you. 

In the Philippines, the nearest city where you can make pabili  is Hong Kong or Tokyo. 

A box from Paris (Pareeee....) is always a good idea, though. 

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