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Interview With Macaron Specialist Dorie Greenspan
Robyn makes an interesting observation...the French (and other cultures) do have a tea time practice that allows for the enjoyment of these little snacks in the afternoon. In my brief time in the U.S. I recall this behaviour to be States-side as well but the snacks are more often pre-packaged and sitting in the pantry area waiting to be unwrapped and consumed.
Store baked fresh pastries vs Twinkies...1:0 for Fresh pastries. (sorry for the generalization...just exaggerating to make a point)
It depends on location I suppose. France is literally littered with patisseries everywhere you go...city or country.
In the U.S. these are fewer and farther between...the actual penetration of bakeries is much lower, and oftentime are housed with the bakery sections of supermarkets...not quite as accessible than walking down the street and popping into a store.
The actual city planning plays a role too. Especially in places like California (say, the Bay area), where it's fairly hard to go anywhere without popping into your car and driving, going 'down the street' is a much more involved process than exiting front door and walking down the pavement.
I think there are great pastry chefs in the U.S. and there's nothing wrong with the American palate. However these legacy conditions (urban planning, retail logistics, availability and popularity of certain types of packaged foods) make it more difficult for many Americans to access and enjoy good pastries than people in other luckier locales (i.e. Paris or Tokyo).
Sorry if this bores you. Thought it might shed light.
Great series on macarons Robyn keep it up!
Where to Find Macarons
I would have to say Pierre (Hermé) does make the best macarons. Frankly Ladurée has him to thank as Pierre presided over Ladurée's pastry kitchen during the period of growth that saw Ladurée go from interesting sidenote to bakery behemoth.
I've tried Ispahans elsewhere but it doesn't top Pierre's (since he invented the Ispahan while at Ladurée). I visited him in his office in Paris and had a look through the underground split level kitchen where he does final assembly of the chocolates, pastries, etc, and he does run a tight ship that cranks out amazing soul-satisfying goodies.
If others visit for the first time, try a pairing of his signature passionfruit chocolate with his chocolate passionfruit macaron. Divine stuff.
By the way Robyn I really enjoy your writing and photography. Thank you and keep it up!
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Another egg-secret at this Hong Kong establishment is the steamed egg custard (and the ginger-egg pudding). The names do not do the food justice. Simply divine, as a choice of either hot or cold dessert, for eat-in or takeout.