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“Cassis” Black Currant macaron by Tanya Emerick

“Cassis” Black Currant macaron by Tanya Emerick


To make premium macarons you have to know how to master their meringue-like mixture of egg whites, powdered sugar, and almond flour, something which Tanya Emerick, owner of Scarlet Nantes  in Seattle, is a true specialist.

Her fascination with delicate French pastry was unveiled during her trips to Paris, where her husband Scott received his culinary degree at the French School of Culinary Arts and Hospitality Management Ferrandi and worked with Michelin-starred chef Guy Savoy. “I spent most of my Paris afternoons enjoying treats at Maison Ladurée and Maison du Chocolat and it became a goal of mine to master the art of the French macaron,” recalls Tanya.

In 2011, they moved to Washington DC to work at Restaurant Nora, America’s first certified organic restaurant; Scott as executive chef and Tanya as a pastry assistant. Three years later, they settled in Seattle, where she works as a pastry chef at Local360 and has her own business, Scarlet Nantes, where she sells wholesale macarons to coffee shops and retail for weddings and events, and often uses Perfect Purée to enhance what she calls the “heart” of her macarons.

Tanya EmerickTanya Emmerick showing one of her creations

For Tanya, The Perfect Purée of Napa Valley is ideal for giving macarons flawless natural flavor, customizable fillings, and vibrant colors. Deep purple Black Currant Purée, also known as cassis, is a European pastry staple and a favorite flavor of hers and protagonist of the recipe that we share below. “I like to make the Cassis (Black Currant) Buttercream first as the color from The Perfect Purée Black Currant Puree is what makes the wonderfully vibrant color of the buttercream. Then I match the shell with the color of the Cassis Buttercream, “she says in describing her process. “These finicky treats require a great deal of attention and it is such a pleasure to see their sweet, lacy feet rise then fill their centers with flavorful and unexpected fillings. I believe creativity, kindness, and high-quality ingredients make all the difference in pastry. ”