"Pierre Herme" news and stories

Normally, macarons are like the one above, colorful, light, and full of sweetness. But what if it wasn't?

The world has seen chocolate on chicken and bacon cookies, so why not Ketchup Macarons? It's almost natural -- tomatoes are fruit too, yet they never get the cookie love. Just replace that center above with the spice of ketchup.

David Lebovitz recently whipped up a batch of Pierre Hermé's ketchup macarons, noting the perception in Europe that Americans put ketchup on everything. I can't say I blame them for that assessment (sandwiches, eggs, fries, meat, you name it). But making it into a cookie... That's something I want to taste for myself.

And speaking of unique cookie flavors: What's the most unique cookie flavor you've ever tasted?

[via Serious Eats]

Meyer lemons are a slightly sweeter version of regular lemons and are becoming more and more popular with bakers as they become easier to find in stores. The distinguishing feature of the lemons, aside from their small size and thin skin, is that they have none of the bitterness that is found in regular lemons. This means that anything they are used in, from lemonade to lemon tarts, will have a very intense lemon flavor that is not cut by an overly tart aftertaste of any kind. Jen, the Barmy Baker, took advantage of their fantastic flavor and baked up these Meyer Lemon Loaves using a recipe from Pierre Hermes' Desserts and some lemons from her small Meyer lemon tree. The loaves are only a tiny bit lighter than a pound cake and are rich with butter and sour cream. They are also spiked with a little bit of rum, which makes them seem a little bit more festive for the holidays.

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