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Hello. The audio for this post isn’t working, but I wish that I could hear your description of great macarons as I think that you describe food so well. I remember tasting my first macaron in a Pierre Hermé shop in Paris. I was completely unprepared for such a beautiful taste and texture. I actually blacked out for a moment of bliss, forgetting that I was standing in a shop! I think it’s important that they are fresh and at just the right temperature, slightly cool, but certainly not cold, and not at room temperature either. I made the mistake of buying a few and transporting them in the subway in the summer. Forty minutes later they were melty and just didn’t procure the same emotion as the one at the right temperature! Ah, the best things can be so ephemeral! Cheers to happy tasting!
there are macaroons and then there are macarons — French macarons which is what I think you are talking about. I can’t wait to find them. My very favorite cookie. However I think the cookie should be a tiny bit chewy and not really crumble but “shatter” just a bit. Ahh, yes I love them too. Thanks for the heads up. juls
Hi Juls, thanks for your comment, I think you are exactly right. French macarons, such as those available at Laduree, should shatter and be the slightest bit chewy (my audio posts are spontaneous so crumble was the best word I could think of but I like your description better). So far I have tried macarons from establishments such as Bouchon bakery, maison du chocolat, and maison du macaron. There are many times when I find that New York City macarons are too chewy, so Laduree really made the best ones I have tasted thus far. Thanks again!