Macarons

26-Oct-2007

I’ve been home from my France trip for quite some time but I managed to hold on to one little taste of France all this time! I had purchased a box of macarons in St Emilion in Bordeaux and just finished the last few a couple days ago.

The macarons found in Bordeaux are quite different than those you find in Pars (and we we generally find in French bakeries here in the US). The Bordelaise macarons are small, crunchy on the outside, soft on the inside and almond flavored. They sort of remind me a a Snickerdoodle but almond flavored instead of cinnamon.

The macarons made in Paris are much fluffier and are always assembled as a sandwich. They run the gamut for colors and flavors and they would never have lasted this long without going bad or at least degrading a bit – at least I don’t think they would.

3 Comments

Styln permalink

28-Oct-2007 8:43 am

Oooooh yummy, looks good!
Michael permalink

31-Oct-2007 8:41 pm

Since the Parisian style are more perishable, you can also find the best Seattle has to offer at http://bakerynouveau.com/. Macaroons, croissants, pralines, sandwiches, fresh bread, it\’s all here. Bon appétit!
David permalink

31-Oct-2007 9:51 pm

I love macaroons! But you must do a comparison between American chocolate and English chocolate (or for that later Canadian chocolate)…big differences there! I love the light fluffy chocolate bars you can get in Vancouver. Yum! Well, have you heard about Jerry Traunfeld\’s new restaurant to come? "Poppy". Just wondering. Anyway, surfing across the blogs and came to you!
Regards,
David