greedy
A small round and tasty cake (to be enjoyed without moderation)!! Last year, I had the chance to go early in the morning to Nadia Fermigier's Macaron Factory to watch the making of these little delights. I remember that walking up rue Guadet and even before I arrived on the doorstep of the shop, I could already smell the gourmet scent of the macaroons. So I rushed in! That morning, I was welcomed by Nadia, Didier and the whole team present on site. We head to the back of the shop: where serious things have already started several hours ago. Every day, the macaroons are handcrafted there with just three ingredients: genuine sweet and bitter almonds, fresh egg whites and sugar. If the Saint-Émilion macaroon celebrated its 400th anniversary in 2020, it is because the recipe used by Nadia Fermigier is the same as that invented by the Ursuline Sisters in 1620. What a pleasure to watch the different stages of preparation , I take this opportunity to photograph the expert gestures of the pastry chefs. First, the almonds are peeled one by one by hand. They are then crushed to create a paste which will be mixed with the whipped egg whites. The macaroons are then formed from a pastry bag and each of them is hand-sweetened and baked.
The macaroons then cool for a few moments before being placed in the boxes and eaten. So you can imagine: whether they are made up of 12, 24 or 36 macaroons, these boxes never last long. The shop is full of other specialties from the region. It is therefore very complicated to resist the temptation, words of greedy! Can't get enough of the famous Saint-Émilion macaron? So find here an article published in our magazine My Saint-Émilion 2019: https://bit.ly/36YYatm!
