Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
In this rich, elegant recipe from San Francisco pastry chef Emily Luchetti in A Passion for Desserts, coconut macarons are layered with creme chantilly and fresh pineapple. Emily Luchetti is executive pastry chef of Marlowe, The Cavalier, and Park Tavern in San Francisco. Photo: Eric Wolfinger
This was part of our roundup, 10 Mad Men 1960s-Inspired Recipes for the Final Season
To make the Chantilly Cream:
Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should never be grainy.
Place a macaroon on each of 6 dessert plates. Cover each macaroon with some diced pineapple and some Chantilly Cream. Repeat layering with another macaroon, pineapple, and cream. Top with the remaining macaroon. Serve immediately.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...