Pierre Herme Macarons - another bloody post
Ed’s recent post over at Tomato prompted me to proclaim “Meeee tooo!” and reveal that EG and I had also indulged in a little patisserie pleasure at the hands of Pierre Herme when in Tokyo recently. So what’s all the fuss about? Well these macarons have been lauded by the food media/blogs as being some kind of ethereal culinary holy grail of biscuits. And you know what? After experiencing only too well the shame of overcooked / deflated / stuck / undercooked macarons in my own kitchen (nb. I did get the knack…eventually), I have nothing but praise for anyone who can produce such perky, yet so moreishly chunks of deliciousness.
Our aim for the morning was to head to the Tokyo Metropolitan Government Building in Shinjuku to check out the Observation Deck. When we arrived at Shinuku Station, I noticed a poster for Isetan Department Store and, further on, Pierre Herme. My gastronomic-radar went beep-beep-beep, and I steered EG towards heaven (otherwise known as the patisserie basement of Isetan). We found Pierre Herme and salivated a little over the display case (above), deciding against gluttony and choosing to take away one each.
As you can see above, everything in Japan is packaged so wonderfully, even when you purchase just two Pierre Herme macarons. We were handed a little paper bag tied up with raffia, and scurried away outside to look at our booty. Inside the bag was a little plastic wrapped parcel containing our two macarons, sitting ever so cool on a tiny ice pack. Yup - our two macarons came with their own portable refrigeration. Sugoi!
I personally couldn’t resist the marron, or chestnut macaron (’tis Autumn of course!). The cream coloured nutty meringue on top was speckled with flecks of edible silver, whilst the bottom was a darker cocoa meringue. In the centre, a ganache of chestnut puree, which was ever so delectable once you crunched your way through the crisp shell, only to meet the chewier denser inner meringue and luscious filling.
EG chose the pistache (pistachio) version, which is one of Pierre’s signatures. It was a splendidly vibrant green, and as you can see from the picture above, the crisp hard shell is clearly discernible from the rest of the soft interior. EG was speechless, this being his first macaron experience (but I’m sure, not the last).
These are so good in fact, I’m considering raiding Ed’s house for his leftovers.
Written by mellie on
December 4th, 2007 | Tags: biscuits, Japan | Category: Uncategorized
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December 4th, 2007 at 1:24 pm
Hi mellie. Nice pics and a fun report:) I’m surprised to see some piping artefacts in the first pic and mismatched size in the two-coloured one (deliberate?)… makes me wonder if quality control is weaker in the Tokyo store. Nonetheless, I envy you the deliciousness:)
December 5th, 2007 at 12:58 am
god they look good. where can we get good macaroons in melbourne? i want some action;)
December 5th, 2007 at 6:26 am
OMG!! those macaroons are so pretty.
I had some when I was in Singapore at Bakerzin, it tasted really good and the texture was crispy outside, soft inside unlike the ones I tried in Laurent that was chewy.
There were almost 15 flavours to choose from.
Can we get good macaroons in Melb besides Laurent?
December 6th, 2007 at 11:14 am
I had never had a “proper” macaroon before and yeah, I was really surprised by the crispy/soft combo. The food hall where we bought them was very impressive. An entire floor devoted to sweets and pastries!!
December 7th, 2007 at 9:33 am
OK the holy grail of macaroons starts right here:
http://www.laduree.fr/index_en.htm
Having just returned from a week in Paris, we spent way too much time eating the most amazing macaroons, but Ladurees were by far the most devine.
The flavours, let your imagination guide you (Champagne, Strawberry poppy), the texture perfectly crisp, the filling - jammy, creamy, zesty or sweet….to much choice for just one week and at 3 euros each, very easy to go home broke and fat. I just left fat.
But the packaging, too cute, any wonder people qued for such deliciousness!
This must be your next holiday destination…you both deserve it.
December 11th, 2007 at 10:06 am
Hey there Di - oooh, that just sounds absolutely scrummy! I’ll start saving the euros now!
Initially the thought of a champagne flavoured macaron made me furrow my brow - but the more I ponder, the more I think it would taste bloody amazing!
December 12th, 2007 at 2:08 pm
Me too! Me too! I was fortunate enough to grab a share of some that came back from Paris with 5 other people!
We all got 1/2 each LOL and my other friend and I ate all the leftovers. hehe.
I am so heading for Paris next year. Even if it’s just for a day.
December 13th, 2007 at 12:49 am
I’m a fan of the champagne ones:)
I’ve just been writing (with more to come) about making macarons on my site. Hope someone finds it useful.
December 13th, 2007 at 9:59 am
ilingc - ooh, I am envious! And yes, a European vacation is on the cards for us next too. At this stage it will mainly be Italy, but I don’t think we can resist a week in France (Paris!).
Duncan - my god Man, what an amazingly wonderful post! How many batches of macarons did you go through?!?
December 13th, 2007 at 10:17 pm
Hi Mellie. I’ve lost count of the batches. Way, way too many. The only upside is that the weather has been very variable, so it hasn’t all been baking in a heatwave. (Thank you Melbourne weather gods, for sparing us for once!)
March 2nd, 2008 at 2:28 pm
Fuji Mart next to the Prahran Market have justed started stocking the most wonderful macaroons and french cakes.
March 3rd, 2008 at 11:44 am
Hey duncan - hmm, if you ever need a taste tester?!?!
Hey there anon - thanks for the heads up! I actually noticed them last time I was at FujiMart, but thought them a little pricey. Are they worth the expense?!?
April 14th, 2008 at 5:13 am
They actually sell delightful macarons at Cafe Vue for about $3.50 each I think. They are crispy on the outside and soft, sweet and slightly chewy on the inside. The raspberry macron has fresh raspberries in the middle. They sell out by lunchtime so be quick!