While living the high life on her extended vacation in Paris, Carol Gillot of Paris Breakfasts went on a tour of famed pâtisserie Gérard Mulot's kitchen. As the pâtisserie is known for its wide array of French macarons, it's no surprise that Gillot documented the macaron-making process. Now, where can I get a sextuple-nozzled macaron batter dispenser?...
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Jen B. looks like she's running a little macaron factory with her photo of dainty chocolate macarons topped with small mounds of plain blue-tinted buttercream shortly before the buttercream is smushed down by another chocolate cookie. The birth of a macaron is a beautiful thing....
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Karen, aka Mad Baker, is an engineer and software developer by profession, but I think she would be successful running her own patisserie. Her beautiful French macarons, many with unconventional flavors—such as the pictured black sesame, green tea and mango—outshine those made by professionals. I only wish I lived in her home city of Singapore so I could try them....
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Lynn of To Short Term Memories made these lovely macarons for herself after teaching a cooking class. One's filled with dulce de leche and the other with kaya, a rich, creamy jam made with coconut milk, eggs and pandan leaf most popular in Singapore and Malaysia and usually served spread on toast. I do not know how I will continue to exist in the world today knowing I cannot have these in my mouth!...
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Amy Scattergood of the LA Times, on the city's new wave of deliciousness: "It's not the first time gelato has been in the spotlight in Los Angeles — in the late '80s there was a gelateria craze. But this generation of artisans, joined by an ice cream maker or two, is taking the craft to something that seems more like an art. They're perfecting techniques to get the purest flavor and creamiest texture, seeking out the ripest peak-season fruit, the best chocolate, the most flavorful, freshest nuts." Gail Silverton and her partner Joel Gutman invent new flavors, like "cinnamon basil or black sesame gelato, or a vanilla gelato with ribbons of dark chocolate and candied orange peel." Milk's Joel...
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This is my favorite PBJ-related blog post. With a roadmap for making some fabulous-looking PBJ macarons....
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By Robyn Lee | When one of my friends told me to eat a green macaron for her in Paris, she was probably referring to those of the pistachio flavored kind. Instead, the first green macaron I ate during my vacation was flavored with the fatty squeezings of olives and a hint of vanilla, borne from the incomparably distinctive kitchen of Pierre Hermé who I believe makes the best macarons in Paris. What did it taste like? Well...olive oil, if it had the texture of a solid, creamy ganache surrounded by lightly chewy macaron cookies. The first bite was oddly delicious, but after getting over the not exactly surprising shock of, "Oh my god, this reallllly tastes like olive...
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Serious Eats intern extraordinaire Robyn, whom you probably know better as the Girl Who Ate Everything, spent last semester in Paris and is going back later this week on her spring break. It might not be comprehensive but her short guide to the City of Lights is certainly très charmant, and there is probably no one I trust more to tell me where the best macaron in all the arrondisements is. If you've got tasty foods and good restaurants to suggest for her upcoming trip (or an idea of the perfect souvenir for her to bring back for me!), please by all means leave a comment....
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