Okay, @pierreherme is a flavor genius. A few weeks ago when I read about the Macaron Mahogany (caramel del salé, mangue, et nuix de coco // salted caramel, mango, and coconut), I was immediately intrigued. Like, I get the coconut and caramel (both are components of the ubiquitous Samoa Girl Scout cookie) and mango and coconut makes sense. If you decide to mix all these flavors in one little macaron, however, you are either crazy or genius. Clearly the latter is the appropriate descriptor here. The combination of mango and caramel is divine. Caramel can be too sweet for even me, but the mango preserves balance things out, bringing a fresh, tropical fruitiness to the table. Coconut, for its part, is often too intense, overpowering other flavor notes and basically making everything taste like sunscreen. Here, however, it is more neutral, like a tropical vanilla. 🥥🍮 This will undoubtedly not be my last foray into the flavor fantasyland of Pierre Hermé...I’ll be baking Macaron Mogador (passion fruit and milk chocolate) and either Arabesque (apricot and pistachio halawi) or Jardin de Mysore (Jasmine, Strawberry, Blackberry, and Boysenberry) today and tomorrow, so it you’re local and would like a Pierre Hermé-Inspired Macaron Mystery Box Thursday or Friday, DM me! $15 for a dozen, $25 for two dozen. 🇫🇷🐊 (plating: Green Milkglass Hearth & Hand™️ by @magnolia from @target)
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