This past Saturday I discovered that Miette has a brand new flavour French macaroon: Rose Geranium! I was going to buy my favorite one, pistachio, but they were absent and these had been sent in their place. Crunchy, chewy, sweet, creamy: this is a French macaroon at its best. Miette, in their slightly rustic, Organic way, uses whole almonds, skin on, to make the almond meal to be carefully folded into the light French meringue that is the foundation of this delicate and pretty sandwich cookie. This choice also gives the bite a bit of texture to play with. Fun.
The best rose flavoured French macaroon I ever had came from the Pierre Herme shop in Paris. I became mute with awe. It melted in my mouth and filled my olfactory byways with pure pleasure.
But if you can't hop, skip or jump over to Paris for the weekend, these can take their pleasurable place. A big fan of using rose geranium in my own cooking and baking, I love the way the rosy scent comes through like a natural blush, not merely the same same same of rose water's ubiquitous and manufactured perfume taste (think white truffle oil.)
If you can't get enough of rose geranium's alluring seduction give June Taylor a ring. Her Meyer Lemon & rose geranium marmalade is sitting proudly among my International preserves collection, and will surely settle in nicely, if not for long, among your own cabinet of special condiments.