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.
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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.
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.
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.
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.
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.
What do you do when your child wants something very, very special for a special occasion—and it just can't be found anywhere? In some cases, you go to extremes. In the case of Mary Jo Selig and Clare Thomas Williams, you start a company and make your own specialty macarons.
It took a few months, but I finally tried the frozen French macarons from Trader Joe's that some of you recommended to me back in December when I reviewed the limited time-only macarons from Starbucks. I wish I had tried them sooner: they are way better than the Starbucks macarons, and at $4.99 for a dozen pieces, way cheaper.
In the ice cream sandwich world, the macaron glacé might be the queen of them all. Instead of the long chocolate, tiny hole-filled cookies smashing generic vanilla ice cream, these are made with delicate French macarons as bookends and really good gelato inside.
If you gave up something for Lent this year, chances are it was either carbon emissions or chocolate. And if you fall into the first category, I'd recommend that you celebrate the close of the Lenten season by supporting a...