Comments on: White Truffle & Hazelnut Macarons

By: sugar plum fairy

sugar plum fairy — Sat, 31 Oct 2009 09:14:35 +0000

exotic truly…had my first tyrst with truffles in ‘no reservations’ recently& been on my mind since then.this is my second…

By: AnisetteChef- Eugene, Or.

AnisetteChef- Eugene, Or. — Fri, 30 Oct 2009 23:34:19 +0000

Thanks for the tip on finding them under Hazelnut trees. I have an orchard right across the street. Sounds like a Dawn Raid on the first day of January is in the works! Pierre does it again!

By: Fuji Mama

Fuji Mama — Tue, 27 Oct 2009 17:09:34 +0000

Oh my goodness! These sound SUBLIME.

By: jared

jared — Mon, 26 Oct 2009 19:17:09 +0000

That is one expensive macaroon. never had truffles in sweets before, i bet it taste amazing. it was nice meet you and marc in kyoto. can’t wait to see your post after you have recovered from jet lag.

By: Manggy

Manggy — Mon, 26 Oct 2009 13:53:08 +0000

Man, you are indeed insane. And now, gestating white diamonds in your tummy! Welcome back from Japan by the way!

By: cakebrain

cakebrain — Sat, 24 Oct 2009 17:33:00 +0000

I’ve never ever seen a whole white truffe in person; nor have I smelled one. I can only imagine. Putting them in macarons is so innovative and daring!

By: Alessio

Alessio — Fri, 23 Oct 2009 00:04:27 +0000

Zen, these looks definitely worth the money!!
I didn’t actually get what you do with the almonds flour and the egg-white; you are supposed to stir them together, right??
As second, when you open the oven door you actually are lowering its temperature so it doesn’t matter if you slam it back, right?
Third, why do you warm choco and cream separately? The classical method (hot cream over choco), wouldn’t it work?
At last a suggestion, when using temperature, trying being consistent in the unit of measure makes the things clearer for us poor Europeans.

Thanks for sharing, these macarons are the most sensual I’ve seen so far!

By: Claudia

Claudia — Thu, 22 Oct 2009 22:31:09 +0000

Well, should I ever get my hands on a fresh White Truffle, this may be on the menu. I just tried my first truffles ever. They were Black Summer Truffles, in a tiny jar, preserved in salt, and, truthfully, can’t say they were anything to write home about. Maybe we have an emperor here with no clothes on?? Or, do I just need to try Alba Whites, fresh?

By: pigpigscorner

pigpigscorner — Wed, 21 Oct 2009 19:43:59 +0000

Beautiful! Impressive!

By: Jamie

Jamie — Wed, 21 Oct 2009 07:46:09 +0000

You make it sound heavenly! I had a look through PH’s macaron book and was fascinated by the combinations and I want to try them all! Gorgeous!