The Wall Street Journal features gourmet versions of homey cookies, and included in the mix? The “Oreo Macaron” by executive pastry chef Chris Ford of Lamill and Wit & Wisdom, both in the Four Seasons Baltimore.
“It’s an ode to Americana and the French,” said Ford. He bakes his own Oreo-style chocolate wafers and grinds them to use as “flour” in the macaron dough. The filling? Vanilla cream.
Ford was named Food & Wine‘s People’s Best New Pastry Chef 2012.
