by
Foodie Fish

The
macaron is very trendy in New York
City right now, and some have even called it “the new cupcake.” Macarons are
sweet cookie-like sandwiches filled with jam or cream that are on average about
one inch in diameter. The cookie part is
made with egg whites, icing sugar, granulated sugar, and sometimes
almond powder. The cookies are
extremely difficult to make, so difficult that Macaron Café (server of one of
New York’s best macarons) published an
entire cookbook with all their “secret” recipes knowing. With the exact ingredients and techniques
published, this only goes to show that the macaron
is 70% the artwork of the pastry chef.

The
second most famous macaron in the
city is Macaron Café, as I have mentioned earlier. Their macarons
are brightly colored and beautifully decorated.
They come in all sorts of amazing flavors such as Italian wedding cake,
green tea, rose lychee, and cassis jasmine.
The flowery flavors are not too fragrant, helping you avoid the feeling
of drinking perfume. They are less rich
and fluffy than the ones at Ladurée, but
there are more options and have a more classic cookie-sandwich kind of mouth
feel. Personally, I prefer these macarons here. I love the variety, the appearance, as well
as the slightly heavier feel to them, but that’s just me.
There
are also places like the well-known Bouchon Bakery that have macarons that are 3-5 times the size of
the classic. Although I cannot deny the
fact that these macarons are
absolutely delicious, they do not have the same airy light feel to them that macarons should have. If you are looking to try one of the absolute
best desserts ever invented by man, visit either Ladurée or Macaron Café, and you tell me which one you think is
better!
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