date:Mar 14, 2013
our and sugar. The wafer batter is piped on to baking trays in toonie-sized circles before a short bake. One pastry chef can make about 200 macarons per hour.
The filling is a ganache, butter cream or jam, and that's where the creativity comes in. Lemon, raspberry, coffee and chocolate are just the beginning. Coconut, pear, pineapple and pink grapefruit have also popped out of local ovens.
At L'Epi de Ble on Main Street in the North End, the macaron is the standard bearer for the entire busine