Macarons

Light, airy, slightly chewy, decadent, and refined. 

Les Macarons. 

From left to right: pistachio, raspberry, lemon, cassis (blackcurrant), pink peppercorn (my fave), and salted caramel. 

On my recent trip to France, I decided to spend some real time enjoying these little treats, more so than when I lived there. I was in real tourist mode, and it was so worth it! It's amazing to me how the macarons really do seem to embody the beauty and grace of Paris. 

Ladurée's new seasonal Pink peppercorn flavor. It was sweet and spicy all at once, and the filling was creamier than most.

Ahh, to be by the Seine... the banks of the river lined with book sellers and pedestrians, with the Louvre to the right... 

Such is a scene that merits the délicatesse of macarons. I happened to get mine today from Ladurée. A "maison de macarons et fabricant des douceurs" that is known the world over for their macarons but also for other sweets which they produce with the utmost respect for quality. In my experience, though these macarons are exceptionally well made; I have also tried delicious macarons from local pâtisséries in Nantes and in other towns across France. Cities like Nancy and Boulay in the Lorraine region have their own claim to the modern macaron as we know it. In the city of Amiens, pâtissières make their macarons with more of an almond paste and fruit flavors.

Even Ladurée can make a less than perfect-looking macaron. But believe me, the taste was still impeccable. 

So now to answer a question I often get asked: Have I ever made my own?
The answer is a rotund no.
It is not for lack of will or interest, but in my opinion, they are some of the hardest pastries to make, needing a tremendous attention to detail, precise calculations, and above all, patience.
I will try one day, when I have time to spare. Say, a long weekend or vacation time... and you readers will be the first to know how it goes!

They are indeed beautiful, and très français.
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So with that being said, how do we feel about the photo below?