20 May '12, 2pm
Pierre Herme – Paris – Best Macarons and Pastries! | thenomadGourmand - via @wackybecky
Well, I believe her now. The shells were airy and the outer layer wonderfully crisp and crumbly. The almond nuttiness were distinctive and it’s not all just sugar and air. The insides of the shells were airy and pillowy soft. Overall it’s sweet of an enjoyable level rather than the usual diabetic inducing sweetness that commonly plague the macarons we have in Malaysia. The pistachio filling were lovely; fresh, full of the intended flavours and matched very well with the shell.