So many macarons available these day are just plain bad. Cracked shells with air bubbles. Fillings that taste like nothing. And still carrying two or three dollar a cookie price tags. The solution, in my mind, is simple: only buy really great macarons when out, and satisfy my craving at home.
'Macarons' on Serious Eats
Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling.
If you've had your fill of dainty pastel melt-in-your-mouth jam sandwich cookies, these macarons from La Boulange: Cafe Cooking at Home are a rustic breath of fresh air, composed of nothing more complicated than hazelnut or almond meal, egg whites, and sugar.
Decidedly different from those fussy, multicolored cake-cookies that seem to have taken over bakeries, these Macarons from La Boulange: Cafe Cooking at Home are nutty, sweet, and light, owing to a mix of hazelnut and almond meal, egg whites, and sugar. And that's it.
In Los Angeles, 'lette specializes in fine and dainty French macarons, with over a dozen flavors, ranging from classic to contemporary, it's best to get a box of at least 6.
The macarons at Tavern in Los Angeles are chewier and more substantial than most, and at $1.50 apiece, you might as well try them all.
Chef Francois Payard drops by to share two of his favorite fall recipes: Pumpkin Macarons and a Cranberry Chocolate Tart.
In this autumn recipe from Francois Payard, classic macaron shells are filled with a spiced pumpkin ganache.
Macaron Parlour, the macaron pop-up that made the rounds at markets like the Hester Street Fair and Madison Square Eats, just opened their first brick-and-mortar store in the East Village. We checked out the store, which is offering a variety of macarons and more.
Walking into Tanya Ngangan's new store in the West Village is a macaron lover's dream: there's one long glass case filled with macarons in every flavor from Salted Caramel to Jasmine and Green Tea.
Most peoples' favorite bakery items are just well-made versions of treats they could likely make at home: brownies, cookies, even cupcakes. Then there is the macaron. This petite delicacy is so fickle, so perfectly French, as to be even a great baker's white whale. We decided to try and find the places that actually do things right.
We have Ladurée to thank (so the legend goes) for inventing the modern macaron in the 1930s by sandwiching two almond meringue cookies with some chocolate ganache. An inspired vision or a happy accident? We're not sure, but either way we're grateful.
As we learned during our epic taste test, not all macarons are created equal. And if you're going to spend several bucks on a two-bite treat, you might as well get the best. So here are six macarons that we can't stop thinking about from a few of our favorite bakeries.
While we wish every day could be Macaron Day, these treats do seem poised for special occasions. And what better occasion than themselves? So Happy Macaron Day, world! Indulge in a few? Don't mind if we do.
Macarons are so hot right now, it's easy to see why they've captured the attention of sweet fiends and bakers alike. They have a reputation for being fussy, but while they are not the easiest cookie to make, a few with cracked shells still taste just as good as those that emerge from the oven unscarred.
Macarons are so hot right now, it's easy to see why they've captured the attention of sweet fiends and bakers alike. They have a reputation for being fussy, but while they are not the easiest cookie to make, a few with cracked shells still taste just as good as those that emerge from the oven unscarred. This recipe is for plain, basic shells, which have a sweet almond flavor on their own, but largely take on the flavor of your chosen filling.
In the course of tasting over a hundred macarons from all over New York, we found all sorts of recurring faults. (Only the top contenders, Ladurée and La Maison du Chocolat, consistently avoided all these problems.) What are the warning signs of a bad macaron? Read on.
When Robyn Lee first wrote about macarons in 2007, there were some, but not many macaron shops in New York; but fast forward to 2011 and they're all over the place. But which macarons are the best in the city? We tasted hundreds to find out.