yesterday event designer wanwisa k. posner sent over this beautiful tabletop scene she created. i love the way she used an edible material to create such a beautiful macaron croquembouche. when the holidays roll around this is a great idea to try with all sorts of different materials. and when you’re done? you can eat the supplies for a no-mess clean up! click here to see more of wanwisa’s work at modern vintage events.
17 Comments
Yum! And, stunning! That would lovely for a wedding also. :)
Love it… actually it’s this kind of macarons pyramid is a “grand classique” in France.
Macarons are so delightfull :)
I’ll bake some this week end!
How the heck was that croquembouche engineered?? Looks great!
I am having a brunch party next weekend and have been researching ideas for placecards – I have a winner!
Wow, I love this concept!!
I’ve seen that done with gumdrops – love the macaroons! Maybe we’ll try it this year.
so cute! i may just try to make a macaroon tree! love the hello stickers!
Does anyone have any idea how to concoct this amazing piece? I’m a total novice with this sort of stuff, but I’d love to bring it to our company’s holiday Christmas party. Tips or Advice? Thanks in advance!
Macaroons are those chewy cookies made with egg whites and tons of coconut.
Macarons are the delicate and colourful french cookies made with ground almonds.
There’s a big difference!
annelies
i got my spelling of the word here- i’m happy to change it if it’s wrong. do you know why they would use this spelling?
http://www.laduree.fr/public_en/historique/histoire_macaron.htm.plus.htm
grace
http://www.epicurious.com/recipes/food/views/RASPBERRY-CHOCOLATE-FRENCH-MACAROONS-236668
maybe it’s the american version of the word?
grace
Macarons is the French word for the cookie. They actually originated in Italy in the 8th century but legend (or history) has it that the recipe was brought to France by Catherine de Médicis when she married the French Duke of Orléans. The recipe then spread throughout France.
The macarons pictured above are the Parisian style of macarons, and are actually referred to as “macarons gerbet”. They have been popular in France for several years. Some attribute pastry chef Pierre Hermé for creating the best macarons in Paris (http://en.wikipedia.org/wiki/Pierre_Herm%C3%A9).
Recently these cookies have become very trendy in North America. Here in Montreal we would barely see any ten years ago, and now new macarons shops are popping up everywhere!
Macaroons, like I mentioned above, are egg white and nut based cookie (usually coconut). The word macaroon actually comes fromt he French macaron but the two cookies are very different in nature. Passover are often served as a passover treat. There are some interesting facts about both cookies on Wikipedia.
Sorry for the long-winded response. I guess I’m quite passionate about macarons. I love them so!
i looovvee it. i want to eat the whole thing.
A traditional croquembouche is held together with caramelized sugar. What’s holding this macaron tower together?
beautiful design! i especially love the color palette and the WKP logo — and i love anything on brown kraft paper… so nice.
ooooh, this reminds me of an event at a gallery I went to once. It was a one-night exhibit of art made out of food, and at the end of the exhibit the guests got to eat it all!
There was a scultpure of the Eiffel Tower made of cream puffs, a giant cake that looked exactly like a salmon, a little bohemian village with it’s own river and farm animals, and a galactic trifle, among other things. It was absolutely amazing, and this is very very cool and delicious looking too :)
That tower would make a great table centerpiece.
wow. this is excellent!
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