One of the most vexing tasks some bakers come across is making the perfect Parisian macaron, those ethereal little domes of almond meringue seen all over Paris, often filled with buttercream, ganache, or a fruity filling of jam. Although the original macaron didn’t have filling, but were simply fused together while warm.
So I decided to create two recipes for chocolate macarons: one with an Armagnac-scented prune filling, and another with the a pure, dark chocolate filling.
Tender,
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