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Wednesday, August 15, 2007
On August 17, 2006...
Pierre Herme Macaron photo by Fanny Zanotti of Food BeamAnd then I read about
Fanny goes into delicious detail of what goes on behind the closed kitchen doors at PH...
She tells us of the bucket where all wrecked macaron lids end up = a sort of circular file.
She tells us of the bucket where all wrecked macaron lids end up = a sort of circular file.
How we would love to get our hands into that bucket!
I also learned from Fanny that the baked macaron lids are called coques - meaning shells..
I also learned from Fanny that the baked macaron lids are called coques - meaning shells..
Immediately I thought of CLAM shells!Am I alone in seeing the resemblance?
Two lids containing a delicious filling...
I was reminded too of when Barbara Bleu (shown here) and I went to Bofingerand shared a plateau a coquillage - a yummy melange of shelled goodies.
Clam shells were also used by 18th century British watercolorists to hold their paint splodges when they painted outdoors.
So clams + macarons + watercolors are all kind of relatedif you see what I mean...
After all, a lot of architecture comes right out of nature.I can only think of the macaron/clam combo at the moment,
but I'm sure this is the case...
So the next time you're about to bite into that macaron...
Think CLAM please/S.V.P. PS!
Dorie Greenspan has written a wonderful history of the macaron
you can chew on, while digesting this clam-mac thought...
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