Eddy Vandamme is a pastry chef extraordinaire. European-trained, he is now a teacher in Houston, Texas. He made these almond macaroons sandwiched with a delectable star anise and olive oil ganache. Wouldn’t they be perfect with a glass of sparkling wine on February 14th?
In his informative discussion of how to make these treats, he observes that, when made with almond paste, macaroons develop an appealing crackly surface. When made with almond flour, the macaroons develop a smooth surface.
Visit his blog for the recipe and step-by-step photos.