if you've never tried a french macaron... well, you are missing out! though the word translates to "macaroon" in english, they are nothing like the chewy little mounds of coconut that might come to mind. no, nothing at all... french macarons are these delightful little sandwich cookies... but to call them "cookies" doesn't really do them justice.
a good macaron is kind of an ethereal creation... the shell, made from whipped egg whites and almond powder, cracks delicately when you bite into it, revealing a tender inside. the fillings range from fluffy buttercream to rich ganache to flavor-packed preserves. part of the appeal is that they come in a million different flavors, and they are also totally beautiful... when they're all lined up, they look like colorful little gems inside a jewel box!
while we were in paris, we tried many a macaron... we waited in line to sample ladurée's famous macarons (packaged in a gorgeous mint green box), visited two of pierre hermé's stunning shops to try his innovative creations, and made several pit stops at gérard mulot's hectic but efficient shop in saint-germain-des-près for the macarons that became "mon préféré."
we packed a box of 12 macarons from mulot in our checked luggage, and miraculously the fragile little morsels arrived in the states unscathed! of course, those babies are long gone now... so we are on the hunt for the best french macaron in the u.s.! any tips, please let me know...