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?

love affair with a Mont Blanc

It was love at first sight. It came as suddenly and unexpected as a spring rain. Romantic movies and stories do not prepare you for the real thing. I walked down the crowded entrance way of the famous dessert shop Angelina in Paris- the location nearest to the Louvre with Sarah and her friend Jess and felt a chill down my spine. The decor was lovely, and the sweet smell of their famous slow churned hot chocolate filled the air. Of course I was excited. Sarah as well as other friends had given this bakery and Salon de the, rave reviews. My eyes immediately began searching around the room for a glance at their world famous desserts. While these pastries don't come cheap, I threw caution to the wind and settled on a cup of their piping hot, but oh-so-thick and decadent hot chocolate, which they keep warm in copper kettles, and bought a single Mont-Blanc.

Mont Blanc.

Mont Blanc.

Mont Blanc.


The stuff dreams are made of.

A crispy and airy merengue base for a mound of delicate and smooth whipped cream topped by chestnut paste which is piped on top of the cream and merengue in delicate strips. A light dusting of powdered sugar gives it a snowy effect.

If you have never had chestnuts- or more specifically "marrons" which is what you find in France, do try them. Enjoying a dessert that does not have a chocolate component is a rare occurrence for me and should speak to the interesting and perfectly balanced group of flavors in the Mont Blanc. It's not too heavy, but full of sublte flavors... vanilla bean especially.