Macarons - All about macarons in so good.. magazine
Created in France, macarons have become one of the most successful modern pastry elaborations. How to elaborate a macaron, news and recipes by the best chefs of haute pâtisserie.
The jury unanimously chose the hazelnuts and sudachi macaron with passionfruit heart by Adrien Blenet.
The calendar of some of the 17 elimination rounds for this competition created by Guerlais is now available, four of which are outside France.
The pastry chef relies on Perfect Purée to achieve flawless natural flavor, customizable fillings, and vibrant colors for her macarons.
Marie-Joëlle Chiesa triumphed with a macaron with lightly roasted nuts from the Dauphiné region, fleur de sel caramel, and a thin sheet of chocolate.
Nathalie Pataut, trained by Alain Chartier convinced the jury with a macaron with a hint of spiciness.
In its seventh edition, the competition will celebrate 16 regional semi-finals, four of which will be outside of France.
The candidate from Nantes, coached by Vincent Guerlais, presented a raspberry, yuzu, and ginger macaroon.