All this buzz about Macarrons

21Jan09 062 21Jan09 048 21Jan09 046 21Jan09 023 21Jan09 022

No, that is not a typo up there — I meant to say “buzz” not “fuss”. 

People who are not familiar with the Pinay New Yorker’s being a Pinay Francophile as well will probably get lost in the thread of this conversation, but if you ever get the chance to sample Macarrons (NOT Coconut macaroons) — it is well worth the expense.  They are pricey not because they’re French but because making them takes some expertise and a whole lot of love.  (Believe me, I’ve tried, and they are not as easy as making your regular choco chip cookies.)

I got my Laduree fix when Alan brought home a box over the weekend (which are all gone by now of course) — the macarrons don’t keep long and are best eaten fresh for two reasons: the texture of the cookie is best when it is fresh and your teeth will literally sink into it when you take a bite.  Secondly, the filling is usually buttercream (unless it’s a fruit variation although that is rare.  I have seen this only with the Laduree varieties)  – in which case you have to take into consideration how long the egg component stays fresh, usually 3-4 days.

Heavenly!  Everytime I come across a French pattiserie, I watch out for this delicacy.  I am so sad that Fauchon closed their Park Avenue shop where they had quite a good selection of flavors.  There is still Payard which I had passed last Sunday on the way to Whitney with friends Gedd and Jelaine (and they actually ship!), and Bouchon Bakery over at the Time Warner Center over at Columbus Circle.  Recent discovery: Le Maison du Chocolat over at Rockefeller Center offers them as well albeit a little too pricey at 6 tiny ones for $30. (! — And I just discovered they have two other branches — on Madison Avenue and down at Wall Street). 

Even during the Christmas 2007 trip to Brussels, I had to stop by a branch of PAUL when I saw a branch in one of the streets around the Grand Place — they were the mini-sandwich size macarrons and available only in 2 varieties but hey, a macarron is a macarron is a macarron.

Each bite brings me back to Paris — and makes me want to go back again.  Hopefully soon. 

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